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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.
Cook slowly until the consistency is similar to a sort of compote or thick purée. Season with a little salt.
In a saucepan covered with a lid, roast the white peppercorns.
Add the chicken stock...
.. and bring to a boil.
When it first comes to a boil, pass the juice through a sieve over the cep mushroom preparation...
... then cook at a gentle boil for about 15 minutes.
Add the whipping cream...
... and continue cooking for a further 5 minutes. Adjust the seasoning.
Pour the preparation into the food mixer recipient...
... and process finely. Keep warm.
For the truffle espuma: Organise all the necessary ingredients.
Boil the potatoes, starting in cold water ("à l'anglaise cooking technique").
When cooked, drain the potatoes...
... and process through a food mill.
Then process the potatoes through a sieve in order to get a very fine, lump-free consistency.
Add the hot milk...
... then add the butter and the whipping cream. Do not process the potatoes in a food mixer, as this would give the final preparation an elastic consistency.
Add the truffle infused olive oil.
Adjust the seasoning to taste, and combine.
Pour the preparation in the 'Gourmet Whip' cream whipper recipient.
Screw the head and add two gas cartridges.
Shake vertically. Pipe some preparation as a test first, to check whether the consistency is right.
Assembling the dish: Pour the cep cream soup in a verrine glass and pipe the truffle espuma in a separate recipient placed on top. Finish with a few grated pieces or shavings of truffle, a few drops of truffle oil and a few truffle pearls. Enjoy!
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