Chestnut mushroom and chocolate sorbet
Creation by Ollie Schuiling, Kasteel Heemstede restaurant, Houten, the Netherlands.
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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.