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Truffle gravy with blackberry dashi

This truffle jus is lightened by the elegant blackberry dashi. This adds a herbal fruitiness. Combined with the truffle, this is very refined.

Makes 1500ml.

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Allergens and dietary requirements

  • Sulphite
  • Fish
  • Celery

Ingredients

1
l
water
40
g
kombu
65
g
katsuobushi
250
g
blackberries
2
l
veal demi-glace
40
g
black winter truffle, cut in small brunoise
as needed
salt and pepper

Scale recipe

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