Gastronomixs

Porcini mushroom mousse

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

Porcini mushroom mousseEnlarge

Ingredients

40

g

dried porcini mushrooms

200

ml

whole milk

1.2

 

gelatin leaves per 100ml purée

200

ml

whipping cream

Preparation method

Serving suggestions

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