- 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 x leek
Clean the porcini mushrooms and sweat in some butter over a low heat. Add beef soup and then bring to boil, leave to rest briefly, cool and then chill overnight. The next day remove the fat and the mushrooms. Add 100 g of mushrooms to the heavy cream along with 100 ml of the beef stock, reduce, season and mix. Pass the mixture through the iSi funnel & sieve directly into the 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.
Side Dish and Garnish:
Sweat the blanched and diced vegetables with the remaining mushrooms in some butter.
Serve in whiskey glasses. Fill the glass halfway with soup and top with the hot mushroom foam.
You can also use dried porcini mushrooms.
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.