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Baked Cream with Chanterelle & Berries
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Lena Flaten

Lena Flaten

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 ยฐC. If your oven doesn't go that low, preheat to the lowest temperature possible

    Step 0
  • Add 250 g of heavy cream to a small saucepan over low heat

    Step 1
  • Add 85 g of milk

    Step 2
  • Add 5 g of dried chanterelles, breaking them up with your hands. Stir to combine and simmer for 15m to infuse the flavors

    Step 3
  • Add 50 g of white sugar to a medium bowl

    Step 4
  • Add 80 g of egg yolk. It will be approximately 5 egg yolks

    Step 5
  • Whisk to combine and dissolve the sugar

    Step 6
  • Blend the cream and mushroom mix until smooth

    Step 7
  • Divide it equally into 6 small heat proof bowls or ramekins

    Step 8
  • Bake at 97 ยฐC 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

    Step 9
  • Garnish each bowl with mixed berries to taste

    Step 10
  • Decorate with edible flowers to taste. The baked cream with chanterelles & berries is ready

    Step 11
  • Enjoy!

    Step 12

Yield 6 portions

  • Heavy Cream

    Heavy Cream

    250 g
  • Milk

    Milk

    85 g
  • Chanterelle Mushroom

    Dried Chanterelle Mushroom

    5 g
  • White Sugar

    White Sugar

    50 g
  • Egg Yolk

    Egg Yolk

    80 g
  • Mixed Berries

    Mixed Berries

    to taste
  • Edible Flower

    Edible Flower

    to taste

Equipment

  • Hand Blender

    Hand Blender

  • Kitchen Scale

    Kitchen Scale

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