- 150 g heavy cream
- 80 g butter
- 1 g salt
- 1 g pepper
- 200 g fresh porcini mushrooms
- 500 ml beef broth
- 20 g carrot(s)
- 20 g celery stick
- 1 × leek
Clean the mushrooms and simmer 200 g in a little butter at a gentle heat. Add the beef soup and bring to the boil, briefly let it steep, cool and refrigerate overnight.
Remove the fat and boletes the next day. Of which 100 g of boletes from reduce with heavy cream and about 100 ml of beef broth, season and mix.
Pour the mixture through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath. Shake vigorously before serving.
Accompaniment and decoration:
Simmer the blanched and diced vegetables with the remaining boletes in butter.
Serve in whisky glasses. Half-fill the glass with soup and put the hot mushroom foam on top.
Dried boletus mushrooms can also be used.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.