Bread croutons with saffron cream and black truffle




Thinly slice the shallot and cook it in a saucepan with the white wine until the liquid completely evaporates. Add the water and boil for approximately 5 minutes. Add the corn starch to the saffron water you will have previously prepared (learn how to make saffron water in our article “How to use saffron”). For this recipe, use just enough water to soak the saffron, otherwise the cream will turn out too liquid. Spread the cream on the bread croutons and add a few drops of truffle seasoning

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