Ardèche Chestnut Soup and Wild Mushroom

Ardèche Chestnut soup and wild mushroom, Grand Cru Master Origin Nicaragua Cappuccino

Icon - Inspiration - Chef
Icon - Time 30 + Icon - Level 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

Let's make it!

  • 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

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Master Origin Nicaragua 5 Chart - Intensity
Master Origin Nicaragua 5 Chart - Intensity

Ardèche Chestnut Soup and Wild Mushroom

  • Icon - Time 30 +
  • Icon - Level 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

Icon - Inspiration - Chef

Let's make it!

  • 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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