Gastronomixs

Chestnut mushroom and chocolate sorbet

Creation by Ollie Schuiling, Castle Heemstede, Houten, the Netherlands .

Chestnut mushroom and chocolate sorbet

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Ingredients

175

g

sugar

150

g

mushroom distillate (see mushroom components chart)

120

g

water

300

g

dark chocolate

3

g

gelatin leaves, soaked in cold water

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, Pacojet, or Frix-Air.

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