Gastronomixs

Porcini mushroom mousse

Creation by Nik Tonglet, Benz Restaurant, Eindhoven, 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

Previous page