John Myers
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Chestnut Cappuccino with Gratinated Goat Cheese and Walnut Bread
The perfect chestnut cappuccino with gratinated goat cheese and walnut bread recipe with a picture and simple step-by-step instructions.
For the walnut bread:
- 220 g Whole wheat flour
- 220 g Wholemeal rye flour
- 1 packet Dry yeast
- 1 tablespoon Salt
- 100 g Chopped walnuts
- 400 Milliliters Buttermilk
For the cappuccino from the chestnuts:
- 800 Milliliters Poultry stock
- 200 Milliliters Cream
- 200 Milliliters Whole milk
- 25 g Butter
- 1 piece Leek
- 1 piece Shallot
- 1 teaspoon Sugar
- 50 Milliliters Noilly Prat
- 200 g Chestnuts pre-cooked and peeled
- Nutmeg, salt and pepper
- Food starch
For the truffle foam:
- 150 Milliliters Whole milk
- 100 Milliliters Cream
- 50 g Butter
- 0,5 teaspoon Truffle oil
- For the goat cheese au gratin:
- 10 piece Goat cream cheese
- 50 g Pine nuts
- 250 g Lamb’S lettuce
- Olive oil
For the syrup:
- 8 piece Garlic cloves
- 150 g Flowerhoney
- 200 Milliliters White grape juice
- 200 Milliliters White wine
- 4 piece Rosemary sprigs
- Salt and pepper
Walnut bread
- Mix all ingredients except for the buttermilk. Heat the buttermilk until it is lukewarm and then add to the remaining ingredients. Knead everything well and then let the dough rest for 30 minutes. Meanwhile, preheat the oven to 225 degrees top and bottom heat and place a bowl of water in the oven. After the dough has rested, form a loaf of bread and place it on a baking sheet lined with baking paper. Bake the bread for 20 minutes at 220 degrees. After approx. 10 minutes, cut into the bread with a knife on the top approx. 1 cm deep. After the 20 minutes, reduce the temperature to 200 degrees and bake for another 20 minutes.
Cappuccino from the chestnuts
- Finely dice the shallot and cut the leek into fine strips. Sauté shallot, leek and sugar in butter until translucent. Roughly chop the chestnuts and add to the leek and onions. Steam briefly, deglaze with the Noilly Prat and let it reduce.
- Then pour the broth and cream on everything and simmer for about 20 minutes, then puree and drain through a fine sieve. Season the soup with salt, pepper and a small pinch of nutmeg and, if desired, thicken with a little cornstarch.
- Bring the ingredients for the truffle foam to the boil in a large saucepan and mix until foamy with the hand blender (hold the saucepan at an angle). Pour the soup into glasses and garnish with the foam.
Goat cheese au gratin
- Roast the pine nuts in a pan until golden. Heat the honey in a small saucepan and stew the garlic cloves in it for about 2 to 3 minutes. Pour in the juice and wine and lightly season with salt and pepper. Add the rosemary and simmer for about 20-30 minutes until the mixture is slightly syrupy. At the end, season everything again with salt and pepper.
- Place the fresh goat’s cheese on a baking sheet lined with baking paper, sprinkle with ground pepper and drizzle with olive oil. Gratinate under the grill at 200 degrees for about 5 – 8 minutes until they start to lose their shape.
- Arrange the lamb’s lettuce on a plate, place two goat cheeses on top and pour a little syrup over them. Sprinkle with the pine nuts and serve with the cappuccino and walnut bread.
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