Added by kye in france | Fri 29 Oct 2010 @ 10:44
i used chorizo because it balances nicely with the taste of this cappuccino, otherwise for those who like beetroots it would work well too.
1.5 litre vegetable bouillon
20cl thick cream
50cl single pasterised cream
6 slices chorizo
Cook beans for 10-15 mins in bouillon and pass in the mixer
add thick cream, salt and pepper to taste, cool in the fridge and then place in verrine\'s
melt roquefort in the single cream gently over heat
leave to cool then pass the mixture in a syphon to make a twirl on top of the cappuccino
put back in the firdge to cool
when ready to serve..add a fine slice of grilled chorizo, i also added a pinch of \'Espelette\' chilli powder.