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Free delivery with SGD70 spent | Same day delivery before 2:30pm (*Subjected to availability). | Free delivery with SGD70 spent | Same day delivery before 2:30pm (*Subjected to availability). | Free delivery with SGD70 spent | Same day delivery before 2:30pm (*Subjected to availability).
MUSHROOM VELOUTE
created by Derek, as seen on MasterChef
Preparation Information
Hard
120 mins
Ingredients
- 3 Diavolitto Vertuo Coffee Capsule
- Mushroom Velouté
- Macadamia Crème
- Balsamic – coffee Air
Accessory
- VERTUO Gran Lungo Cup (265ml)
- Nespresso Vertuo Coffee Machine
Directions
Mushroom Velouté
- Sautee Mushrooms, Onions and Garlic until caramelised.
- De glaze with Madeira and Coffee.
- Add Beef Stock and Cook.
- Add Cream and Butter and blend.
Macadamia Creme
- Toast Macadamia nuts in the oven at 150 C for 15 minutes.
- Infuse by putting toasted macadamia nuts into hot cream.
- Blend with a hand blender until smooth.
Balsamic – Coffee Air
- Put Balsamic vinegar and coffee into pan and bring it to a simmer.
- Add Butter in mixture and emulsify until homogenous.
- Add to siphon.
Assembly and Plating
- Pour mushroom velouté into a bowl of your choice.
- Add 3 spoonfuls of macadamia crème.
- Use the siphon and squeeze the air out into a small bowl and spoon the air over to the plate.
- Serve and Enjoy!
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