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Chestnut Tofu and Ecumes de girolles
Ingredients:
Chestnut Tofu
| Preparation | Ingredients |
| Dice | the chestnut |
| Steam with | Mycryo® cocoa butter |
| Reduce to a mash | |
| Add | the cream
eggs |
| Mould in Chinese bowls | |
| Poach for 25 minutes at 120°C/250°F | |
| Leave to cool |
Mushrooms Truffes
| Preparation | Ingredients |
| Melt | Mycryo® cocoa butter |
| Add | the mushrooms |
| Take to 20°C/68°F and grind | |
| Coat the tofu bowls with | this mushrooms powder |
Ecumes de girolles
| Preparation | Ingredients |
| Heat | the cream |
| With | the chanterelle mushrooms sauté in Mycryo® cocoa butter |
| Mix and strain | |
| Place in the siphon and siphon the tofu |
Finition
Decorate with a small chanterelle mushroomand two chive sticks.