After a long morning walk in the forest, we were rewarded by nice caps of porcini mushrooms and chestnuts.
So what could be better than a beautiful alliance between these two products, in the form of a carpaccio crisp with whipped cream melting.
Carpaccio of porcini mushrooms and whipped cream of chestnuts
Ingredients (for 2 pers.)
- 2 porcini mushrooms ” stoppers “
- 40 cl of liquid cream
- 20 cl of milk
- A dozen of chestnuts
- A drizzle of olive oil fresh
- The flower of salt
- The Espelette pepper
The incision is made over the chestnuts and turn on the broiler for ten minutes in a pan covered.
Peel them and put them in a saucepan with the cream, salt and pepper.
Bring to a boil, turn off the heat and leave to infuse for 10 minutes.
Mix all, chill with the milk if needed, and then pass the preparation through a fine sieve.
Put the preparation in a siphon, add the gas cartridges (2), shake and refrigerate for 3 h.
Clean the mushrooms by rubbing, but does get wet.
Cut in thin slices lengthwise and arrange on a plate.
Season with a drizzle of olive oil, a turn of the pepper mill and the salt.
Have the whipped cream in the center of the plate.
Add the Espelette pepper and a few shavings of parmesan and it is ready.