Porcini mousse
Porcini mushrooms (cèpes) have a nutty and mild flavor. As a result, porcini mushrooms not only combine well with savory, but also with sweet preparations. Makes 850 grams.
Ingredients
| 25 g | dried porcini |
| 400 ml | single cream |
| 500 g | porcini |
| 6 | shallots |
| 1 sprig | thyme |
| 4 cloves | garlic |
| 150 ml | sherry |
| 40 ml | sherry vinegar |
| 5 leaves | gelatin |
| 450 g | whipping cream |
Instructions
- Put the dried porcini in a pan with the single cream and heat to infuse.
- Clean the fresh porcini and cut into pieces.
- Finely chop the shallots and gently fry with the porcini, thyme, and garlic until golden brown.
- Deglaze with the sherry and sherry vinegar and leave to reduce to a glace.
- Add the infused cream and leave the mixture to slowly infuse for half an hour.
- Blend everything in the thermo blender until smooth.
- Pass through a fine-meshed sieve.
- Beat the whipping cream into soft peaks.
- Weigh off 400g of the porcini mixture and dissolve the gelatin in it. Once it has just about started to set, mix in the cream as you would with a bavaroise.
- Season to taste with salt and pepper and pour into the required mould.
Serving suggestions:
- In combination with raw meat.
- In combination with Jerusalem artichoke compote.
- Porcini go extremely well with sweet dishes, such as a dessert made with dark chocolate and peaches. You could also combine them with a meringue, ice cream, or espuma.