Recipe: Cappuccino de cèpes à la chantilly au lard fumé

1/ Finely slice the porcini mushrooms.
2/ Sweat the porcini in a tablespoon of butter, sauté over medium heat for approximately 15 minutes.
3/ Add 1/2 L of vegetable broth. Let cook for 5 minutes then add the cream.
4/ Blend the preparation
5/ For the smoked bacon whipped cream

1- Heat the cream and smoked bacon in 25 cl of cream, then let infuse for 10 minutes off the heat.

2- Blend the cream then strain through a fine sieve.

3- Pour the cream into a siphon. Add the cartridge and shake well.
6/ To serve: Place the porcini cappuccino in small glasses and top with smoked bacon whipped cream.
Advice:
If you don't have a siphon, prepare the bacon cream the day before and whip the cream with a mixer then fill a piping bag with fluted nozzle.
A recipe to serve as an appetizer or starter, simple and quick to make. To be enjoyed among food lovers