Gastronomixs

Mushroom mousse

 

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Mushroom mousse

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Ingredients

400

ml

mushroom stock

300

g

dried duxelles

100

g

black chanterelle mushrooms

50

g

crème fraîche

400

ml

lightly whipped cream

11

 

g

gelatin leaves, soaked in cold water

Preparation method

  • Braise the black chanterelles together with the duxelles.
  • Add the mushroom stock and cook until the mushrooms are done.
  • Add the gelatin and the crème fraîche and blend to a smooth paste.
  • Strain the mixture and allow it to cool until it feels warm to the touch and then fold in the lightly whipped cream.

Serving suggestions

  • As part of a composition with game or whitefish.

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