Baked Cream with Chanterelle & Berries
1h
A dessert that can be flavored in a lot of ways. In this recipe, we used chanterelle mushrooms. We like to use everything that grows around us in all of our dishes, and it might sound a bit strange to use mushrooms in a dessert, but trust us on this one.
Cream and eggs are a good carrier of different flavors, and they work to highlight the complex mushroom flavors. It is certain to wow your guests at your next dinner.
Preheat the oven to 97 °C. If your oven doesn't go that low, preheat to the lowest temperature possible
Add 250 g of heavy cream to a small saucepan over low heat
Add 85 g of milk
Add 5 g of dried chanterelles, breaking them up with your hands. Stir to combine and simmer for 15m to infuse the flavors
Add 50 g of white sugar to a medium bowl
Add 80 g of egg yolk. It will be approximately 5 egg yolks
Whisk to combine and dissolve the sugar
Blend the cream and mushroom mix until smooth
Divide it equally into 6 small heat proof bowls or ramekins
Bake at 97 °C for 40-45m until it sets. If your oven doesn't go that low, bake it in a water bath using the lowest possible temperature
Garnish each bowl with mixed berries to taste
Decorate with edible flowers to taste. The baked cream with chanterelles & berries is ready
Enjoy!
Yield 6 portions
Heavy Cream
250 g
Milk
85 g
Dried Chanterelle Mushroom
5 g
White Sugar
50 g
Egg Yolk
80 g
Mixed Berries
to taste
Edible Flower
to taste
Equipment
Hand Blender
Kitchen Scale