Chestnut-Truffle Cappuccino

1. 1

   In a heated saucepan, add butter and saute shallots and garlic until lightly brown, about 3 minutes.

2. 2

   Add chestnuts and truffles and season.

3. 3

   Add chicken stock and bring to a simmer.

4. 4

   Reduce by 1/3 and add cream and truffle oil.

5. 5

   Bring back to a simmer and check for seasoning.

6. 6

   Transfer to a blender and puree smooth.

7. 7

   Pour the pureed mixture into 4 coffee cups, 2/3 full.

8. 8

   Steam like a cappuccino.

9. 9

   Garnish on top with minced truffle and serve immediately.

10. 10

    Beverage: Chilled, dry fino sherry

* Per serving · 4 servings · Values may vary.

No additional tips available.