Foamy chestnut soupSavoury recipe
Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
Foamy chestnut soup
- Frozen fruit purée, sugar added : Chestnut & vanilla - 225g
- Cream 35% fat - 62g
- Port - 25g
- Salt - 1g
- Chicken broth - 250g
Put all the ingredients in a container.
Mixer Filter Place the mixture in a siphon.
Add a gas cartridge.
Heat in a water bath at 70 ° C.
Serve with a quenelle mascarpone and sweet potato chips.
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