Recipe courtesy of Ming Tsai
Chestnut-Truffle Cappuccino
Getting reviews...
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 278
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 60 mg
- Sodium
- 190 mg
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 278
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 60 mg
- Sodium
- 190 mg
Ingredients
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
