Bresc BV

Tomato-basil gel

Ingredients

4,5 dl
  • 50 g gelcrema, Sosa
  • 3 dl tomato coulis
  • 10 g Bresc Basil puree
  • 100 g Bresc Pomodori marinati
  • 0.2 dl white wine vinegar
  • 0.3 dl vegetable stock

Preparation method

Assemble all the ingredients, except the gelcrema, to make a smooth mixture, then strain it. Add the gelcrema and stir well. Fill a piping bag.