Ingredients
- 6 Jakobsmuscheln
- 75 g weißer Portwein
- 75 g Wermut, trocken
- 75 g Weißwein
- 1 Schalotte
- 110 g Butter
- 300 g Maronen, gegart, geschält
- 500 g Geflügelfond
- 200 g Sahne zum Schlagen, 30-40 % Fett, kühlschrankkalt
- 2 EL Rapsöl
- ½ TL Kaffee, gemahlen
- ½ TL Salz
- ¼ TL weißer Pfeffer, gemahlen
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