Bresc BV

Caprese foam

Ingredients

5 dl
  • 2 dl tomato coulis
  • 20 g Bresc Strattu di pomodoro
  • 10 g Bresc Basil puree
  • 2 dl cream
  • 50 g butter, in cubes
  • 1 dl vegetable stock
  • salt and pepper

Preparation method

Heat the vegetable stock with the tomato coulis, strattu di pomodoro and the cream. Season with basil puree, salt and pepper. Use a stick mixer to mix the butter into it, then continue to heat. Serve the foam immediately.