Chestnut-Truffle Cappuccino |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons butter |
3 shallots, sliced |
3 cloves garlic, smashed |
1/2 cup chestnut puree (unsweetened) or 8 whole chestnuts, roasted and shelled |
1 tablespoon black truffles, minced, save a little for garnish |
2 cups chicken stock |
1/2 cup heavy cream |
1 teaspoon truffle oil |
1 espresso/ cappuccino machine |
Directions:
1. In a heated saucepan, add butter and saute shallots and garlic until lightly brown, about 3 minutes. Add chestnuts and truffles and season. Add chicken stock and bring to a simmer. Reduce by 1/3 and add cream and truffle oil. Bring back to a simmer and check for seasoning. Transfer to a blender and puree smooth.
2. Pour the pureed mixture into 4 coffee cups, 2/3 full. Steam like a cappuccino. Garnish on top with minced truffle and serve immediately.
3. Beverage: Chilled, dry fino sherry
|
|