Description
Wald & Wiese – Aurelio’s signature dessert
Ingredients
Scale
- Boletus-Mousse for mushrooms
- 40 g egg yolk
- 60 g egg white
- 40 g granulated sugar
- 135 g melted white couverture
- 2,5 pieces of gelatine
- 50 g boletus oil
- 10 g dried and powdered boletus
- 225 g whipped cream
- Chocolate mixture to dip the “heads”
- 100 g couverture (Valhrona Otucan 69%)
- 30 g cocoa butter
- Sweet woodruff gelée
- 180 g sweet woodruff syrup
- 70 g water
- 3 g Agar Agar (algal gallant)
Instructions
- Beat the eggs with the granulated sugar until foamy
- Stir chocolate and part of the whipped cream until smooth and add to egg mixture
- Add boletus oil and other ingredients and finally the whipped cream
- Put mixture into a mushroom shape and put it into the freezer
- Sweet woodruff gelée
- bring ingredients to boil and cool them afterwards
- as soon as the mixture is cold, put it into a cup and mix it with a hand blender
- press mixture through a chinoise/sieve and fill it into bottles
- Category: Dessert
- Cuisine: Austrian