- 250 ml heavy cream
- 1 g sugar
- 1 g salt
- 5 ml lemon juice
- 1 g white pepper
- 150 ml white wine
- 1 l Chicken stock
- 300 g chestnuts or chestnut puree
- 10 ml white port wine
Heat the poultry stock and mix in chestnut puree with a hand-held blender. Add white wine and simmer for 10 minutes; then mix again.
Pass the soup through a fine sieve, mix in the heavy cream (and milk, if necessary) and season with sugar, salt, white pepper, lemon juice and white port wine.
Pass 500 ml of the soup 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.
CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!
Put the soup in a cup and garnish with a chestnut soup espuma.
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.
Recipe by Markus Haxter, Beluga Catering & Technical College, Cologne (Germany)