Mushroom jelly with mushroom cream
Heston Blumenthal At Home, p. 105
Ingredients
- To fortify and clarify the mushroom stock
- 25g peeled and finely sliced banana shallot
- 95g dry madeira
- 500g mushroom stock (p.45)
- 1½ tsp mushroom ketchup (specialist ingredients, p.395)
- 12g leaves of gelatine, softened in cold tap water
- For the mushroom purée (layer 1)
- 30g unsalted butter
- 50g peeled and finely sliced onion
- 50g cleaned and finely sliced leek, white part only
- 200g finely sliced button mushrooms
- 15g dry white vermouth
- 150g vegetable stock (p.44)
- 15g double cream
- ½ tsp mushroom ketchup
- Salt
- 6g leaves of gelatine, softened in cold tap water
- For the mushroom jelly (layer 2)
- The clarified stock
- For the madeira and sherry cream (layer 3)
- 100g dry madeira
- 100g oloroso sherry
- 100g double cream
- Enoki mushrooms, to garnish
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