Cappuccino with tiger prawns with truffle Espuma.

Ingredients

Shrimp soup. Carapace of shrimp fry in the hot vegetable oil, add the garlic and thyme. Flambéed with a little brandy. Add the browned onions, carrots, celery, tomato paste. Add water. Simmer for a few hours. Drain. Sauté the flour mixture to the butter and vegetable oils. Add small portions of shrimp broth. Bring to taste with salt and pepper.Truffle Espuma. 300g. 33% cream, 10g. Truffle oil whipped into a siphon with a gas N2O.In a coffee cup to pour shrimp soup, truffle on top transplant Espuma. Garnish with fried shrimp, black salt, mikrozelenyu, flowers.