Cappuccino of truffle

Name: Cappuccino of truffle
Ingredients: 500 g Dried shiitake; 5 l Water; 1000 g Maître Cuisine Glace de Veau; 50 g Butter; 30 g Salt; 5 Cooking cream; 5 g Balsamic vinegar; 2.5 dl base sauce; 80 g Truffle tapenade

Cappuccino of truffle based on Maître Cuisine Glace de Veau.

Serving tip: veal cheek braised in Maître Cuisine Jus de veau served with gently cooked sauerkraut, puree made from Jerusalem artichoke, crispy brunoise of baby potatoes, and a foamy cappuccino based on Maître Cuisine Glacé de Veau, shiitake, butter, cream, and truffle.

Ingredients

500gDried shiitake

5lWater

1000gMaître Cuisine Glace de Veau

50gButter

30gSalt

5Cooking cream

5gBalsamic vinegar

2.5dl base sauce

80gTruffle tapenade

Preparation

Put all the base sauce ingredients in a pan, bring to a boil, and reduce over low heat to 2 ¬Ω liters.
Add the end product ingredients and froth the cappuccino with a hand blender.