CHOCOLATE MUSHROOM

by Le coin Français

Makes 15 – 20

DULCE MOUSEE

INGREDIENTS

2 whole eggs

50 g sugar

200 g dulce chocolate

4 gelatine leaves

300 g whipped cream

METHOD

1. Make a sabayon base with eggs and sugar. 
2. Add your white chocolate and gelatine till melted and fold in the cream.
3. Set the mixture in piping bags.

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

1. Roast the chocolate at 160°C for about 40 minutes or until it has caramelised.
2.  Boil the cream, milk, orange juice and add agar, power flower and liquor to get desired colour and texture.
3. Set and freeze.

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

1. Make a sabayon base with egg yolks, eggs and sugar.
2. Add your dark chocolate and gelatine till melted.
3. Fold in the whipped cream. 
4. Add porcini mushrooms to taste and put into piping bags.

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

1. Soak the gelatine in water.
2. Combine sugar, glucose and water and boil.
3.  Add the gelatine.
4. Whisk in the condensed milk and pour mixture over chocolate.
5. Mix in the colouring till it is your desired colour.

MATCHA CAKE (MOSS)

INGREDIENTS

2 eggs

30 g sugar

60 g glucose

50 g flour

30 g matcha

10 g baking powder

METHOD

1. Whisk the eggs, sugar and glucose in a bowl.
2. Sift flour, matcha and baking powder into the liquid and combine.
3. Place on a tray (rises by double) and bake at 200°C for 10 to 15 minutes, then let cool.

ICE CREAM

INGREDIENTS                                       

360 g sugar

20 egg yolks

1 L milk

1 L cream

40 g blended rosemary and juniper

METHOD

1. Cream half the sugar and egg yolks together.
2. Boil the milk, cream, half the sugar, rosemary and juniper. Take it off the heat.
3. Add half of the milk, cream and sugar mixture into the yolk mixture.
4. Then combine this mixture with the rest of the milk mixture.
5. Bring the pot back to the heat and cook till a nappe consistency.
6. Freeze the mixture.
7. Churn for service.

SETTING THE MUSHROOM

1. Set the dark chocolate cremeaux in the mushroom cap mould and freeze till solid. 
2. Next glaze it with the mirror glaze over a drip tray to form an even coat and set aside in the fridge.
3. For the base, pipe the ice cream into the double sided mould and freeze overnight.
4. Remove from the freezer and stick the two sides together to form the whole base. 
5. Next dip it into melted dulce chocolate and set aside in the freezer.

PLATING

1. Form a circle of the matcha moss crumble around a plating ring then pipe three dots of the gel around.
2. Quenelle the dulce mousse on one side and place the mushroom standing upright opposite it.
3. Garnish with edible flowers around the crumble.