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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Boletus Cappuccino

Autumn season - mushroom season

Boletus Cappuccino
  • 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

Ingredients:

  • 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
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Preparation:

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 where?? 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.

Serving suggestion:

Serve in whisky glasses. Half-fill the glass with soup and put the hot mushroom foam on top.

iSi tip:

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.

Recipe by Johann Mikschy, Restaurant Viculinaris (D)</ h6>

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