Mushroom Panna Cotta

A silky, wobbly texture that melts in the mouth, releasing earthy mushroom notes. The garlic and thyme-infused cream provides a sharp aromatic depth.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 336
• Protein: 6 g
• Carbs: 8 g
• Fat: 31 g

Ingredients

• 300 g Button mushroom ( cleaned and chopped )
• 400 ml Cream ( liquid )
• 200 ml Whole milk
• 4 g Agar-agar
• 1 piece Garlic ( crushed )
• 1 piece Thyme ( whole sprig )
• 1 tbsp Extra virgin olive oil
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Mushroom preparation

   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. Cream infusion

   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. Setting with agar

   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. Molding and resting

   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.

Chef's tips

• 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.

Storage

Keeps for 48 hours in the refrigerator, covered with cling film to prevent it from absorbing fridge odors.