Ardèche Chestnut Soup and Wild Mushroom
Ardèche Chestnut soup and wild mushroom, Grand Cru Master Origin Nicaragua Cappuccino
30 +
Medium
Here is what you need
Ingredients
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- 100 g of ceps
- 100 g of chanterelles
- 100 g of chestnutslard depending on ones taste
- 1/2 bunch of chervil
- 2 shallots
- 3 x 40 ml Dulsão
- 0,8 g of xanthane
- Pan
- Bowl
Materials
- Pan
- Bowl
How to make !
- Caramelize shallots in a pan
- Remove from pan and fry lard
- Add mushrooms, salt and pepper then caramelized shallots and chopped chervil and place at the bottom of a bowl
- Chestnut soup
- Add chestnuts, ceps or other mushrooms depending on the season, salt and pepper
- Add stock, cream and milk
- Cook for 30 min and blend
- Sieve the mixture and keep warm at 55°C
- For Dulsão jelly, Whip xanthane and the Dulsão together, then pour on mushroom mixture
- Add the warm chestnut soup and top with frothed milk like a cappuccino
- Sprinkle with bitter cocoa
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Ardèche Chestnut Soup and Wild Mushroom
- 30 +
- Medium
Materials
- Pan
- Bowl
Recommended Nespresso coffees
Ingredients
- 100 g of ceps
- 100 g of chanterelles
- 100 g of chestnutslard depending on ones taste
- 1/2 bunch of chervil
- 2 shallots
- 3 x 40 ml Dulsão
- 0,8 g of xanthane
Inspirations
How to make !
- Caramelize shallots in a pan
- Remove from pan and fry lard
- Add mushrooms, salt and pepper then caramelized shallots and chopped chervil and place at the bottom of a bowl
- Chestnut soup
- Add chestnuts, ceps or other mushrooms depending on the season, salt and pepper
- Add stock, cream and milk
- Cook for 30 min and blend
- Sieve the mixture and keep warm at 55°C
- For Dulsão jelly, Whip xanthane and the Dulsão together, then pour on mushroom mixture
- Add the warm chestnut soup and top with frothed milk like a cappuccino
- Sprinkle with bitter cocoa