John Myers
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Chestnut Cappuccino with Truffle Foam and Serrano Chip
The perfect chestnut cappuccino with truffle foam and serrano chip recipe with a picture and simple step-by-step instructions.
For the soup:
- 150 g Leek
- 150 g Celery
- 2 Pc. Onions
- 400 g Chestnuts pre-cooked and peeled
- 2 tbsp Butter
- 100 ml White wine
- 1 tsp Grated lemon peel
- 150 ml Whipped cream
- 250 ml Milk
- 5 tbsp Truffle oil
For the serrano chip
- 10 Sch. Serrano ham
- Wash the white and light green of the leek, peel the celery. Finely dice the onions, pores and celery. Roughly chop the chestnuts. Heat the butter in a saucepan. Steam the vegetables in it until translucent. Add chestnuts and sauté briefly. Deglaze with white wine, reduce briefly and fill up with poultry stock. Season with salt and pepper and cook over medium heat for 15 minutes. Finely puree the soup with the hand blender. Just before serving, add the butter, stir the cream into the soup and season with salt and pepper.
- Remove the fat from the serrano ham and roast it in a non-stick pan. Turn and remove after approx. 5 minutes. Place on kitchen roll and let cool down.
- For the froth, mix the cold milk with truffle oil and pour into a milk frother. Fill the soup into glass cups, add the firm foam to the soup just before serving and garnish with the Serrano chip.
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