Gastronomixs

Chestnut mushroom and chocolate sorbet

The chestnut mushrooms give the sorbet an interesting flavor, it makes the dark chocolate even more intense.

Creation by Ollie Schuiling, Kasteel Heemstede restaurant, Houten, the Netherlands.

Makes 700g.

Chestnut mushroom and chocolate sorbet

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Ingredients

150

g

mushroom distillate (see mushroom components chart)

120

g

water

175

g

sugar

3

g

gelatin leaves, soaked in cold water

300

g

dark chocolate

Preparation method

  • Heat the mushroom distillate with the water and sugar.
  • Soften the gelatin in cold water and then dissolve it in the heated mixture.
  • Pour this mixture onto the dark chocolate and leave it for one minute.
  • Stir thoroughly until the mixture is smooth. Allow to cool.
  • Churn into a sorbet in a sorbetière or Pacojet.

Serving suggestions

  • Use in a dish with components of coffee, blueberry, and vanilla.
  • Use in a dish with components of parsnip, yoghurt, and banana.
  • Use in a dish with components of Jerusalem artichoke, pear, and apple.

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