Chestnut-Truffle Cappuccino

Name: Chestnut-Truffle Cappuccino
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

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Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Ingredients

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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

Directions

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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Chestnut-Truffle Cappuccino

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