Recipes

Recipe Mushrooms served in a glass, Sublime espuma with herbs

Name: Mushrooms served in a glass, Sublime espuma with herbs
Yield: 12 mot.personnes / 12 mot.parts
Ingredients: 250 g chanterelle mushrooms; 20 g oil; 25 g butter; 20 shallots, finely chopped; salt; pepper; 1 bunch flat leafed parsley; 1 bunch chervil; Chanterelle mushroom liquid; 500 g Sublime, Cream with Mascarpone; salt; pepper

For
12 persons

enlarge
picture

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
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
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.