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Mushroom
Recipe by Reynold Poernomo
Reynold has done it again with this beautiful mushroom dessert dream. Filled with milk chocolate, hazelnut mousse and almond tuille, the flavours and textures will mesmerise you.
- Steps
- Ingredients
Ingredients
Milk Chocolate Ganache Stalk
Hazelnut Mousse
Porcini Gelato
Almond Tuille
Chocolate Soil
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Steps
- Preheat oven to 165C.
- For the Milk Chocolate Ganache, place milk chocolate, cream, milk and gelatine into a saucepan over low heat. Stir gently, without boiling, until combined. Remove from the heat.
- Meanwhile, shape acetate into 6 cones of 4cm diameter and 4-5cm length. Tape along the length of the edge to fully seal.
- Set acetate cones in a mould that holds cones upright.
- Pour ganache into the cones until a few mm below the top edge. Freeze until solid, about 3-4 hours.
- Once frozen, remove acetate and place ganache cones onto a lined tray and return to the freezer.
- For the stalk coating, melt white chocolate and cocoa butter in a double boiler until temperature is 35-40C. Remove from the heat and pour mixture into a dariole mould.
- Push a skewer into the flat side of each ganache cone and then fully submerge into the chocolate stalk coating. Working quickly, use a firm pastry brush to create brush strokes in the chocolate lines to resemble the stem of a mushroom. Allow to set. Repeat with remaining stalks.
- Using a clean dry brush, brush stalks with cocoa powder. Remove skewers and seal the hole. Set aside, flat side down, onto a sheet of baking paper.
- For the Hazelnut Mousse, place milk into a saucepan and bring to a simmer. Remove from the heat.
- Place egg yolks and sugar into the bowl of a stand mixer and whisk until pale and fluffy. Add the cornflour and whisk until combined.
- Pour hot milk mixture into the egg mixture and whisk until combined. Return mixture to the heat and whisk until thickened.
- Remove from the heat. Add the drained gelatine, hazelnut paste and chocolate and mix with a stick blender until smooth. Transfer to a container and set aside in the fridge to cool.
- Once cool, fold in whipped cream then transfer to a piping bag.
- Pipe hazelnut mousse into six 5cm diameter silicon dome mould until 4/5ths full. Place onto a tray and freeze until solid. Reserve remaining mousse in piping bag in the fridge.
- Once frozen solid, unmould the domes onto a lined tray and return to the freezer until required.
- When ready to assemble mushrooms, melt dark chocolate and cocoa butter over double boiler until temperature reaches 35-40C. Remove from the heat and pour into a dariole mould.
- Push a skewer into the flat side of the frozen hazelnut mousse domes and dip into the chocolate leaving a 1cm circle surrounding the skewer uncoated. Remove from the chocolate and allow excess to drain away. Allow chocolate to set.
- Remove skewer and store in fridge, dipped side up on a lined tray.
- For the Porcini Gelato, place porcini into a blender and process to a powder. Add remaining ingredients and process until combined.
- Pour into a saucepan and heat to 85C. Remove from the heat and allow to steep and cool for 5-10 minutes. Strain mixture through a fine sieve and season with salt.
- Pour into ice cream machine and churn mixture until firm. Set aside in freezer.
- For the Almond Tuille, place almonds onto a lined tray and toast in the oven until golden, about 10 minutes. Remove from the oven and set aside.
- Place glucose and trimoline into a small frypan over medium heat. Cook until mixture forms an amber caramel. Remove from the heat and pour over the almonds. Set aside until cooled and hardened. Break into pieces and blend into a fine powder in a Thermomix.
- Once blended sift the powder over a silicon mat lightly, in a 0.2mm layer and bake for 5-8 minutes.
- Remove from the oven. Allow to cool slightly for 30-60 seconds. Working quickly, lift one with an offset spatula then slowly stretch and tease the tuille to create a web appearance within the tuille and then curl by hand to create a nest. Set aside in an airtight container. Repeat process with remaining mixture to form 6 tuilles.
- For the Chocolate Soil, place dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until combined. Add butter and mix to a sandy consistency. Add egg yolk and mix until a soft dough forms.
- Roll out between 2 sheets of baking paper and bake in the oven for 15-18 minutes. Allow to cool then blend to a fine crumble.
- To serve, place a spoonful of Chocolate Soil into the centre of each serving plate and create a well. Pipe some reserved Hazelnut Mousse into the well and around the edge of the soil. Sprinkle with lime zest. Place mushroom stalk into the mousse, flat side down. Gently press the hole on the underside of the mushroom cap onto the tip of the stalk to attach. Dust the mushroom cap with cocoa powder. Add Almond Tuille nests and a Porcini Gelato quenelle to each plate. Garnish with edible violets.
