Cappuccino of porcini mushrooms and truffle whipped cream
Ingredients :
- 300 g of Picard ceps, sliced
- 3 tbsp. Picard shallot
- 1 Picard chicken stock patty
- 1 sachet of Picard fresh cream
- 2 pebbles of Picard truffle sauce
- 10g butter
- 10 cl of white wine
- 20 cl of liquid cream
- 30g pistachios
- truffle oil
- fleur de sel, ground pepper
Preparation :
-
1
In a saucepan, brown the porcini mushrooms with the butter and the shallot for 10 minutes then deglaze with the white wine and let reduce.
-
2
Add 20 cl of water, the chicken stock, the liquid cream, salt and pepper.
-
3
Mix everything to obtain a smooth cream.
-
4
In a pan, roast the pistachios, crush them and set aside.
Technical moves
crush
Roasting
-
5
Using an electric mixer, whip the very cold crème fraîche into whipped cream, gradually add the truffle sauce, salt and pepper.
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6
Before serving, reheat the cream of porcini mushrooms over low heat.
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7
Divide it among 4 small bowls then place a quenelle of whipped cream, the pistachios and a drizzle of truffle oil on top.
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8
Enjoy without delay.
Tips
For this recipe of Cappuccino of porcini mushrooms and truffle whipped cream, you can count on 30 minutes of preparation. To learn more about the foods in this Hot Drink recipe, head over to our food guide here.
