- Total: 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
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
