Recipe courtesy of Ming Tsai
Episode: All About Foams
40 min
20 min
4 servings



Special equipment: 1 espresso/cappuccino machine

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. 

Pour the pureed mixture into 4 coffee cups, 2/3 full. Steam like a cappuccino. Garnish on top with minced truffle and serve immediately. 

Cook's Note

Beverage: Chilled, dry fino sherry


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