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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

Porcini Cappuccino

Autumn mushroom season

Porcini 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 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.

Serving Suggestion: 

Serve in whiskey glasses. Fill the glass halfway with soup and top with the hot mushroom foam.

iSi Tip: 

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.

Recipe from Johann Mikschy, Restaurant Viculinaris (Germany)

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