Best 4 Mushroom Cappuccino With Truffle Foam Recipes

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.

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 CAPPUCCINO

Steps:

• Melt butter in a heavy bottomed pan.
• Add bay leaf, onion and garlic.
• Saute for 2-3 minutes or till the onion becomes translucent.
• Add mushrooms.
• Saute for a minute.
• Add 1 cup of vegetable stock.
• Cook for 5 more minutes.
• Remove from heat and cool.
• Remove bay leaf.
• Make a puree of the cooked mushrooms.
• Add the remaining vegetable stock to it.
• Bring to a boil.
• Add salt and white pepper powder.
• Simmer the soup for 2-3 minutes.
• Add fresh cream and remove from heat.
• Place soup in individual cups.
• Keep a deep bowl in the refrigerator to chill it.
• In this chilled bowl pour in the chilled milk and beat it with a fork.
• This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino effect.
• Sprinkle powdered cinnamon and serve immediately.