Cappuccino with Black Truffle Brunoise and White Truffle Oil
by Susanne Despture
The aroma of a freshly brewed Cappuccino is irresistible to many. Imagine adding truffle oil which gives a smooth sensation and you wouldn’t want to wait to take a sip! Besides learning milk steaming and foaming techniques, you will also be exposed to basic knife skills which will help you make finely-sliced black truffle brunoise for an additional flavour.
Cuisine : European Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 8
- 300g White Beans (soaked overnight in cold water in fridge)
- 300g Chicken Stock
- 1 Small Onion (peeled and cut in two)
- 1 Small Carrot (peeled and cut in two)
- 100ml Truffle Juice
- 200ml Cream
- 90g Butter
- 10g Chopped Truffles
- 100ml Cream (whipped)
- Salt and Pepper
- Red Wine Vinegar
- Fleur de Sel
- Place soaked beans in a pot with carrot & onion. Cover with chicken stock and cook until well done. Set 1 tbsp of cooked beans aside for garnish.
- Remove onion and carrot from beans. Puree beans in a blender with chicken stock and strain through a fine meshed sieve.
- Heat the beans puree slowly and add truffle juice & cream – season to taste with salt and pepper and some drops of red wine vinegar.
- Just before serving, bring bean soup to a boil and add the butter – stir until it melts. Add the whipped cream and mix with bean soup, so it gets a “cappuccino” texture: light and airy!
- Mix the remaining beans with the chopped truffles – add a little bit in each soup bowl, then top with foamed cream and garnish with sliced truffles. Serve immediately.