Go Back

Wald & Wiese Signature Dessert

Michelle Tchea
Wald & Wiese – Aurelio’s signature dessert
Course Dessert
Cuisine Austrian

Ingredients
  

  • 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