TRANSFORMED MUSHROOM RISOTTO

Techniques: GELIFICATION
Additives: AGAR-AGAR

INGREDIENTS

  • 1 cup (235 ml) 35% cooking cream
  • 0.35 oz (10 g) dehydrated mushrooms 
  • salt, to taste 
  • pepper, to taste 
  • 1 1/3 cups (320 ml) chicken broth 
  • 3 tbsp (45 ml) soy sauce 
  • 20 ice cubes 
  • 1 large bowl cold water 
  • 3.5 oz (100 g) wild mushrooms 
  • 1 tsp (5 ml) butter 
  • salt + pepper, to taste 
  • 1 sachet (2 g) AGAR-AGAR 

DIRECTIONS

WHIPPED MUSHROOM CREAM

Let the dried mushrooms, the cream and the salt and pepper simmer on low heat for 15 minutes. Remove from stove, cover with a lid, and let sit for 45 minutes covered with a lid.
Strain the contents through a sieve into a bowl and refrigerate for at least 1 hour.
Whisk the contents until a whipped cream consistency is reached, then transfer it to a pastry bag fitted with a very small tip. Set aside.

CHICKEN BROTH PENNE

Bring the chicken broth, soy sauce and the AGAR-AGAR to a boil and continue boiling for 2 minutes while stirring. Remove from stove and let sit, uncovered, for 10 minutes.
Place the ice cubes in a large bowl, then fill with cold water. Place a metal rod into the water for 10 seconds.
Take the now-cold metal rod and place it in the broth for 4 seconds, then remove it and let it sit for 30 seconds.
Delicately remove the now-gelified broth cylinder from the metal rod and place it on a plate. Refrigerate for 20 minutes.
Repeat steps 3 and 4 until enough gel cylinders are made. Refrigerate 10 minutes.

SAUTEED MUSHROOMS 

Sauté the mushrooms with butter in a pan. Season with salt and pepper to taste.

SERVING SUGGESTIONS 

Slice the tip off of the chicken-broth cylinder into penne-shaped pieces. Using the pastry bag and a small tip, stuff the penne with the whipped mushroom cream. Serve the sauteed mushrooms on the plate alternately with the penne.

 

 

PRODUCTS USED TO CREATE THIS RECIPE  

TRANSFORMED MUSHROOM RISOTTO