- 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 up the chicken stock. Mix the chestnut purée with a blender until smooth. Add the white wine and let simmer for 10 minutes, then mix again. Strain the soup through a fine mesh sieve, stir in the heavy cream (also milk if necessary) and season with sugar, salt, white pepper, lemon juice, and white port wine. Put 500 ml of the soup into a 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.
Pour the soup into a cup and garnish with chestnut soup espuma (= cappuccino).
ATTENTION: The iSi Thermo Whip and iSi Thermo XPress Whip must not be put in a bain-marie or water bath!
Double the ingredients for a 1 L (~34 fl. oz.) 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 (~8.5 fl. oz.) iSi Whipper.
Recipe from Markus Haxter, Beluga Catering & Fachschule, Cologne (Germany)