Wald & Wiese Signature Dessert
Recipe Type: Dessert
Cuisine: Austrian
Wald & Wiese – Aurelio’s signature dessert
  • 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)
  1. Beat the eggs with the granulated sugar until foamy
  2. Stir chocolate and part of the whipped cream until smooth and add to egg mixture
  3. Add boletus oil and other ingredients and finally the whipped cream
  4. Put mixture into a mushroom shape and put it into the freezer
  5. Sweet woodruff gelée
  6. bring ingredients to boil and cool them afterwards
  7. as soon as the mixture is cold, put it into a cup and mix it with a hand blender
  8. press mixture through a chinoise/sieve and fill it into bottles
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/chefs-collective-wald-wiese-signature-dessert-chef-christian-rescher/