Ingredients
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The velvety texture of ceps:
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600 g ceps
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125 g liquid cream
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125 g Vegetable Stock
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25 g semi-salted butter
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20 g shallots
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fine salt
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The fine royal:
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150 g liquid cream
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120 g Milk
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2 Eggs
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3 g Salt
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The garnish of ceps:
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80 g ceps
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Olive Oil
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20 g semi-salted butter
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Coffee and cinnamon salt:
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1/4 teaspoon cinnamon
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1/4 teaspoon ground coffee
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15 g maldon salt
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Girolles salad:
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150 g Chanterelles
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Salt and pepper
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10 g Olive Oil
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5 g white balsamic vinegar
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Cured ham emulsion:
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100 g cured ham
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15 cl Chicken Stockor vegetable stock
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5 cl Cream
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70 g Butter
Directions
A new exclusive recipe from my cooking school, Scook, with a must-have of the season: mushrooms.
How to Make a Velvety Soup of Ceps:
- Sweat the chopped shallots in butter with half a pinch of salt.
- Add the ceps previously rubbed and sliced. Brown them lightly. Leave to cook for 20 minutes on a low heat to cook well and then reduce the water.
- Add the vegetable stock then the liquid cream. Leave to cook for a further 10 minutes.
- Mix well to obtain a smooth texture. If necessary adjust with a little vegetable stock.
- Season and set aside.
How to Make the Fine Royal:
- Mix all the ingredients for the royal and filter through a strainer. Pour into a porcelain jar.
- Cook in a steam oven at 90°C for 25 minutes or in a ventilated oven, in a bain marie, covered with aluminum foil for 20 to 25 minutes at 180°C.
- Afterward, leave to cool.
How to Make the Coffee and Cinnamon Salt:
- Blend very fine coffee and strain it through a sieve.
- Mix the cinnamon powder with the coffee powder, then crush them in a mortar with a teaspoon of Maldon salt.
- Add the rest of the salt, mixing it without crushing it.
How to Make the Girolle Mushroom Salad:
- Scrape the girolles at the foot and then wash them at least 3 times to make sure they are clean.
- Season them with olive oil, salt, and white balsamic vinegar.
- Then place them on the table just before serving.
How to Make the Cured Ham Emulsion:
- Cut the cured ham into julienne strips and fry it without fat so that it forms juices.
- Deglaze with stock and leave to reduce.
- Add the cream and infuse on the side.
- Pass through a sieve and emulsify by adding the cold butter.
