Mushroom Panna Cotta
Ingredients
- 300 gButton mushroom (cleaned and chopped)
- 400 mlCream (liquid)
- 200 mlWhole milk
- 4 gAgar-agar
- 1 pcGarlic (crushed)
- 1 pcThyme (whole sprig)
- 1 tbspExtra virgin olive oil
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A silky, wobbly texture that melts in the mouth, releasing earthy mushroom notes. The garlic and thyme-infused cream provides a sharp aromatic depth.
- 1
Clean the mushrooms and chop them roughly. In a sauté pan with oil, sweat them until they have released all their water and a light browning appears.
- 2
Pour the cream and milk over the mushrooms. Add crushed garlic and thyme. Bring to a simmer. As soon as it boils, remove from heat and let infuse for 10 minutes under a lid.
- 3
Remove the thyme. Blend everything very finely until the preparation is smooth and coats the spoon. Add the agar, bring to a boil for 1 minute while stirring constantly.
- 4
Strain the mixture through a fine sieve. Pour into ramekins. Let cool to room temperature before placing in the fridge for at least 4 hours. The panna cotta should be set but remain soft to the touch.
Frequently asked questions
How do you get this dish right?
- Do not skip the fine mesh strainer; it's what ensures that velvet-smooth texture.
- If using wild mushrooms, slightly increase the milk quantity to balance the strong flavor.
How long does this dish keep?
Keeps for 48 hours in the refrigerator, covered with cling film to prevent it from absorbing fridge odors.
