Caramel cream, mushroom ice cream, chocolate espuma, Vene Cress, BroccoCress

• Vene Cress
• BroccoCress
• caramelized hazelnuts
• cacaopowder

For the caramel cream:​

• 100 g of sugar
• 50 g of water
• 150 g of cream
• 300 g almond milk
• 1 g of agar
• 4 eggs

For the mushroom ice cream:​

• 100 g mushroom puree
• 300 g of milk
• 100 g of cream
• 100 g egg yolk
• 50 g of sugar

For the candied pears:​

• 2 pears
• 4 dl Marsanne white wine
• 50 g of sugar

For the espuma:​

• 125 g almond milk
• 100 g of cream
• 17 g dark chocolate
• 15 g of sugar
• 2 g of vegetable gelatin

Prepare a caramel with the water and sugar, deglaze with the almond milk and cream, add the agar and cook for 2 minutes. Remove from the heat, add the eggs, cook to 80°C and pour into rings. Store in the refrigerator. For the ice cream, bring the milk, cream and mushroom puree to a boil. Beat the yolks with the sugar, pour the warm mixture on top, let it cool, pass through a sieve and turbine. Peel the pears and cut into quarters.

Heat the wine with the sugar and put the pear quarters in it. Cover with a sheet of waxed paper and allow to simmer slowly on the fire. For the espuma, boil the cream, milk, sugar and gelatin, pour on the chocolate and emulsify. Pour into a siphon, aerate with 1 gas cartridge and keep warm in a bain-marie. Carefully decorate the caramel cream on the plate and add 2 pieces of pear and a quenelle of ice cream. Garnish with hazelnuts, cocoa powder and Vene Cress and BroccoCress. Finish with the warm espuma.

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Two6two

Route D ‘Arlon 262 – Strassen
T  00352 621 213 208
http://www.two6two.lu/

Recipe: Baptiste Heugens
Source: Pâtisserie & Desserts - 56