- 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
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
2000, Ming Tsai, All Rights Reserved
Recipe courtesy of Anne Burrell