Soups & Veloutés

Velouté of Cep Mushrooms, Truffle Espuma

Serves: 4

Time: 1.5 hours

Difficulty:

Author: Chef Philippe

16 ratings

2 comments

Ingredients:

280g cep mushrooms, 80g shallots, 60g unsalted butter, 120g white peppercorns, 50cl , 300g whipping cream, 250g potatoes, 15g unsalted butter, 150g milk, 75g whipping cream, 5cl truffle infused olive oil (found in delicatessen stores), Truffle, freshly grated...

Method

Before starting this Velouté of Cep Mushrooms with Truffle Espuma recipe, make sure you have organised all the necessary ingredients. Melt the butter in a saucepan.
Slice the shallots with the 'Alligator' onion cutter (for a quicker and easier operation)...
... and add to the saucepan.
Add the cep mushrooms, washed and diced beforehand.
...

See the recipe