1.
For the mushroom puree
500g of Portobello mushrooms
50 gr. of girolle mushrooms
50g of dried ceps, soaked in 100ml water
50 ml double cream
50 ml white wine
500 ml vegetable stock
50g of butter
2 garlic cloves (minced)
5g of thyme
1 lime (juice and zest)
Method
Cut the mushrooms or chop finely. Heat up the butter in a frying pan and brown quickly on high heat. Let the mushrooms cook until they turn a light golden colour. Add the white wine to deglaze and then the vegetable stock, garlic, thyme and double cream. Let it simmer on medium heat for 20-25 minutes. Stir occasionally. Season with salt and pepper.
Remove from the stove and cool slightly. Puree in a blender adding the lime juice and zest, until the consistency is smooth and creamy. Pass the mixture through a fine sieve.
2.
For the wild mushroom espuma
Weight 500 ml from the mushroom puree
50 gr. proespuma cold
Method
Put the mushroom mixture inside a jug, add the proespuma cold and mix well using a stick blender until the mixture is nice and thick. Transfer the mixture to a foam gun and add 2 chargers.
3.
For the Granny smith apple gel
470 gr. Granny smith apple juice or puree
200 gr. caster sugar
200 ml water
10.5 gr. agar agar
Method
Put the sugar and the water in a sauce pan and bring them up to a boil until the sugar is completely dissolved making a simple syrup. In another sauce pan put the apple juice and bring it up to a boil, add the agar agar and whisk it until the agar is completely dissolved. Add to the apple mixture the basic syrup and simmer it for another 2 minutes. Pass the mixture through a fine sieve and put it in a metal container, cool it down and then put it in the fridge for 2 hours to set. When is ready, cut the gel in squares and blitz it in the thermomix in the highest speed to make a nice velvet fluid gel. Pass the gel through a fine sieve and put it in a squeeze bottle or piping bag.
4.
Compressed Granny Smith apple cubes
1 Granny Smith apple
10 ml lime juice
10 ml water
Method
Mix the lime juice and water.
Cut the apple into small cubes 4 by 4mm and place them in small vacuum bag, adding the lime water mixture and seal the bag in the highest pressure to make the compressed apple.
5.
Lime powder
1 lime
Method
Using a fine micro plane zester get the zest from the lime, put it in a small plastic container and let it dry in room temperature. When the zest is completely dry, just crush it using your fingers to a powder and is ready to use.