Chestnut-Truffle Cappuccino

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings

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

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.

Beverage: Chilled, dry fino sherry


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