desserts
33% whipping cream
Chocolate with mushrooms
Ingredients
Cep mushrooms
100 g
Butter
20 g
Belgian white chocolate
100 g
Sea buckthorn
150 g
Filtered water
80 ml
Lime
1
Sugar
75 g
Agar-agar
2 g
Milk cookies
1 package
Method of preparation
- Cut the mushrooms into small cubes. Sauté in butter. Let the mushrooms cool.
- To make the ganache, use cream. Pour the heated cream over the white chocolate and stir. Add the mushrooms. Wait for the ganache to cool and set.
- Make a sea buckthorn gel; it will add a touch of tartness to the dish. Add sugar, salt, lime juice, and agar-agar. Bring to a boil. Blend and strain the mixture.
- Serve the dish. Crumble the cookies and make a crumble bed on the plate. Spoon the ganache onto the plate, then add the sea buckthorn gel — this will give the dish a tangy note. Garnish with dehydrated rose petals and tarragon leaves.
- Our unique dessert is ready!
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