CHOCOLATE MUSHROOM

Makes 15 – 20
DULCE MOUSEE
INGREDIENTS
2 whole eggs
50 g sugar
200 g dulce chocolate
4 gelatine leaves
300 g whipped cream
METHOD
APRICOT AND ORANGE GEL
INGREDIENTS
50 g caramelised white chocolate
125 g cream
125 g milk
100 g orange juice
2 g agar
1 g power flower (red and yellow)
15 g orange liquor
METHOD
PORCINI DARK CREMEUX
INGREDIENTS
4 egg yolks
4 eggs
100 g sugar
200 g dark chocolate
2 gelatine leaves
200 g whipped cream
30 g porcini mushrooms
METHOD
MIRROR GLAZE
INGREDIENTS
6 sheets gelatine
200 g sugar
200 g glucose
120 g water
160 g condensed milk
200 g white chocolate
red powder colouring
METHOD
MATCHA CAKE (MOSS)
INGREDIENTS
2 eggs
30 g sugar
60 g glucose
50 g flour
30 g matcha
10 g baking powder
METHOD
ICE CREAM
INGREDIENTS
360 g sugar
20 egg yolks
1 L milk
1 L cream
40 g blended rosemary and juniper
METHOD
SETTING THE MUSHROOM
PLATING