Gastronomixs

Cepes mousse

Creation by Nik Tonglet, De Houtloods restaurant, Tilburg, the Netherlands.

Cepes mousse

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Ingredients

25

g

cepes, dried

400

ml

single cream

500

g

cepes, fresh

6

 

shallots

1

sprig

thyme

4

cloves

garlic

150

ml

sherry

40

ml

sherry vinegar

5

leaves

gelatin

450

g

whipping cream

Preparation method

  • Put the dried cepes in a pan with the single cream and heat to infuse.
  • Clean the fresh cepes and cut into pieces.
  • Finely chop the shallots and gently fry with the cepes, garlic, and thyme 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 cepes 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.
  • Cepes 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.

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