For the chestnut cappuccino with truffle foam, first prepare the cappuccino. Sauté the shallot and sugar in the butter until translucent. Add the chestnuts and deglaze with vermouth and boil down completely.
Pour in the soup and the cream and let it boil down for about 15-20 minutes. Puree and season with salt and pepper. If the cappuccino is too thick, dilute with a little soup.
For the truffle foam, bring all ingredients to a boil together and whip with a hand blender until very frothy. Garnish the finished soup with a dollop of foam and truffle shavings. Serve the Maronicappuccino with truffle foam immediately.
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