Best Mushroom Cappuccino With Truffle Foam Recipes

MT. MANSFIELD FORAGED MOREL MUSHROOM CAPPUCCINO

Steps:

• For the Soup: Melt the butter in a large stockpot. Add the garlic and shallots and cook until translucent. Add sliced morels and stir for 1 minute. Deglaze with sherry. Reduce until almost totally dry. Add the 2 quarts stock (rehydrated liquid) and bring to simmer, then reduce by 1/3. Slowly whisk in 2 cups of the heavy cream. Bring to boil. Add half of the minced thyme and simmer for 15 minutes. Whisk in 3, (1 teaspoon) balls of buerre manie to thicken. Simmer for 15 more minutes. Season with salt and freshly ground black pepper.
• Thyme Cloud: Whip the remaining thyme with the 1/2 cup remaining whip cream until soft peak. Spoon on top of soup. Garnish with morel dust.

LOBSTER CAPPUCCINO

Steps:

• For the lobster jus: Cut the lobster into quarters. Set aside into a draining board.
• Bring a soup pot to high heat with olive oil. Once hot, add the lobster quarters. Saute the lobster for about 5 minutes, then strain the excess fat from the pot, then flame the lobster with the brandy. Add the carrot, onion, fennel and garlic, stir for about 8 to 10 minutes on medium heat, then add the tomato paste, stir for another 5 minutes then add the ice. When melted down, it should cover all the ingredients of the soup. If not, just add some cold water until covered. Bring the soup to a boil, then simmer for 1 hour and 45 minutes.
• Remove the lobster claws and keep chilled. With the help of a heavy-duty hand blender, crush and blend the soup with the remaining components. Blend until everything is well crushed and almost smooth.
• With the use a chinois, or fine mesh sieve, strain the soup with the help of a ladle, by pressing down through the chinois, to extract all juices from lobster and the other components.
• In a clean and dry heavy soup pot, pour the lobster jus and reduce it by half. When reduced, add the butter, (very chilled and diced into cubes), gradually puree with a hand blender until smooth. Return the soup pot to a simmer for 5 minutes. Then set aside.
• For the truffle foam:
• Chopped the truffle and the shallot very fine, then whip the heavy cream until smooth, almost runny.
• Add the truffle, shallot, peppercorn and salt to taste. If desire for more truffle flavor, you can add a drop of white truffle oil. Keep aside to cool.
• Garnish:
• Take the coral from inside the carcass of the lobster, very bright velvet green color membrane.
• With a chef knife, chopped very finely, insert the coral on a sheet pan with a wax paper, then bake it at 225 degrees for about 20 minutes or until it turns red. Then cool it in a dry environment. When cool, with a coffee grinder, bring to a chunky powder.
• Add to fine Chopped lemon thyme.
• Remove lobster meat from the chilled claws, discard the shells. Keep lobster meat cool until serving.
• Pour the hot lobster jus into 3/4 cappuccino cup add 1 tablespoon of the truffle cream and a sprinkle of garnish, per cup.

MUSHROOM CAPPUCCINO WITH TRUFFLE FOAM

Steps:

• Instructions · Wash and chop mushroom · Dice shallots · Add olive oil to a large stock pot over medium heat · Place shallots in the pot and sauté for three minutes · Add chopped mushrooms · This is an integral part of the recipe - sauté the mushrooms until they have reduced to 2/3 their original size. Like the onions in french onion soup, cooking down the mushrooms gives the dish its complex rich flavor. It's worth the extra time it takes. BUT make sure that the mushrooms don't burn - add olive oil as needed. · Once mushrooms have reduced, add sherry and let it simmer for 10 minutes · Add chicken stock and tarragon, bring to a full boil · Turn off heat · Cut stick of butter into 8 pieces · In batches, puree the bisque in a food processor (or use an emersion blender) · While you are pureeing, add chunks of the cold butter · Once you have pureed all of the bisque, strain it through a sieve into a large bowl · Rinse out pot that you used to make the bisque base · Transfer pureed bisque back into the pot and add half and half over medium heat · Stir in salt and pepper · Once bisque is warm enough to serve, add sherry vinegar and stir to combine · Keep bisque over low heat while you prepare the froth · Mix truffle oil and milk in a coffee mug and microwave for 40 seconds · Using an Aerolatte, (or your milk foamer on your espresso machine) mix until frothed · Serve bisque in cappuccino cups and top with truffle foam

WILD MUSHROOM SOUP "CAPPUCCINO"

Steps:

• In a Dutch oven over medium heat, melt butter. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 10 minutes., Add mushrooms and cook until tender and any moisture has evaporated., Stir in flour, salt, and pepper and cook 2 to 3 minutes. Add, vegetable broth and bring to a low boil. Reduce heat to a simmer,, cover and cook 20 minutes. Stir in cream and cook an additional 10, minutes, stirring often., Serve in an espresso cup garnished with creme fraiche and parsley.

CAPPUCCINO TRUFFLES

Steps:

• In a small bowl, combine the water, coffee and 1 teaspoon cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle., In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1-in. balls; roll in cinnamon-sugar. Refrigerate for at least 2 hours or until firm.

MUSHROOM SOUP "CAPPUCCINO" WITH TRUFFLE FOAM

Steps:

• Add oil to a large saucepot over medium heat, and warm until hot. Add onions and lightly caramelize. Next add crimini mushrooms and sweat thoroughly by cooking over medium heat covered, about 5 minutes. Add garlic and 2 tablespoons of ground porcinis. (Reserve rest for topping) Cook for another 2 minutes. Add white wine. Simmer to reduce wine by 75% and then add enough chicken stock to cover mixture by about 1/2". Add demi-glace. Bring to a simmer and cook for 15 minutes. Add cream, and simmer another 5 minutes. Let cool. Blend soup with hand blender to break up chunks. Then blend in small batches in blender until smooth. Strain through a strainer. TRUFFLE FOAM: 2 tablespoons truffle oil 1/2 cup whipping cream 1 teaspoon kosher salt TO SERVE: Ladle soup into cappuccino cup, top with truffle foam or foamed skimmed milk and sprinkle with a little bit of porcini powder.