Celery and Perigord Truffle Cappuccino
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ celeriac, peeled
- 0.5 ½ lemon (n)
- 40 g butter
- 4 tablespoon truffle jus
- 200 ml poultry broth
- 10 g truffles
- 1 tablespoon butter
- 1 tablespoon whipped cream
- 15 g truffles, fresh
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Make a celery puree from the first 3 ingredients: Cut the celery bulb into small pieces and steam them until soft, puree with butter, salt, pepper and a touch of nutmeg.
- Remove 8 tablespoons of the celery puree. Finely dice 2/3 thirds of the truffle and sauté in butter in a sauté pan, fill up with truffle jus, celery puree and poultry stock and bring to the boil, season with salt and pepper and serve in preheated cappuccino cups, the whipped cream with the celery puree held back Mix together and place on top of the cappuccino as a topping. Grate the rest of the truffle and serve immediately.
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