Mushroom Mousse with White Truffles

Mousse de Cèpes aux Truffes Blanches is an aperitif spread of rare sophistication, combining two exceptional mushrooms in an airy, creamy texture: ceps and truffles. Boletus Edulis at 50% - the king of woodland mushrooms, dense and fleshy, with the scent of autumn undergrowth - and the White Truffle Tuber Magnatum Pico with 3%, whose musky, honeyed and wild garlic notes amplify and prolong the penetrating fragrance of the cep.

The texture is creamy, slightly aerated, light brownish-beige, with recognisable mushroom micro-buds. The aroma on opening is immediately evocative: fungal, deep, musky, with the persistence that characterises preparations based on real white truffles. Half a jar on toast is enough to transform an ordinary aperitif into a gastronomic moment.

Spread generously on toasted farmhouse bread, baked crostini, warm blinis or homemade crackers, it's the simplest and most effective festive aperitif. It can also be used to garnish mini cabbages, vol-au-vent or as a stuffing for oven-roasted button mushrooms. A product that systematically stands out from the other mousses on the market.

Contents: 80g. Store in a cool, dry place. After opening, refrigerate and consume within 3 days.