Ingredients
1 tsp Salmon roe
MUSHROOM MOUSSE
6 field mushrooms fine chopped
1 gelatine leaf
20dl cream
Splash white wine
1 sprig Thyme chopped
CURRY OIL
20 dl Virigin oil
1 tsp curry
Preparation
Saute mushrooms in butter and season.
Deglaze with white wine and strain, saving the jus.
In a separate pot bring cream to the boil with a pinch of sugar, seasoning and mushroom jus.
In the mean time, melt down the gelatine leaf, and add half of the liquid to to the cream mix and strain.
Add mushrooms, and half set for an hour in the fridge. Pore into a piping bag and refridgerate for a futher 3 hour or until set.
- Slowly tick the oil and curry over at 70C for 40mins, cool and enjoy!
We use this exciting recipe in the progressive dinner parties we organise.
