Recipe Mushrooms served in a glass, Sublime espuma with herbs

To prepare this dish

Ingredient list

Chanterelles

250 g chanterelle mushrooms
20 g oil
25 g butter
20 shallots, finely chopped
salt
pepper

Herb emulsion

1 bunch flat leafed parsley
1 bunch chervil
Chanterelle mushroom liquid
500 g Sublime, Cream with Mascarpone
salt
pepper

Elle & Vire products used

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Chanterelles

   Heat the oil in a frying pan, add the chanterelle mushrooms and sauté, adding a little salt. Cook for 3 minutes covered then strain. Melt the butter, add the chanterelle mushrooms and shallots. Cook, season and transfer to glasses. 

2. 2

   Herb emulsion

   Wash and blanch the chervil and parsley. Refresh in iced water then blend. Combine with the Sublime and the chanterelle mushroom liquid. Season. Filter, then transfer to a siphon fitted with 2 gas cartridges. Refrigerate 3 hours before dressing. Decorate with toasted hazelnut pieces. 

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.