21 Dec

Another festive recipe!

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Ceps cappuccino and truffle pearls


It’s almost Christmas and not easy to find a fancy, light and delicious appetizer. This one will thrill the gourmets among us! At the program, a smooth cep soup with its truffle milk foam.



60 g of dried ceps

3 table spoons of veal stock

40 cl of liquid creme

20 cl of milk

Truffle pearls




Rehydrate the ceps during 1 hour in 1.2 liter of water. Then add the veal stock and boil the water for 15 minutes.

Add the creme and use a mixer or a blender to get a smooth and foamy soup.

Foam the milk and top the soup with it. Add some truffle pearls on the top of the milk for the final touch.  

cappuccino de cèpes et perles de truffe

Thank you once again to Afternoon Tea for another creative recipe!