I love the creativity of Heston Blumenthal and after being fortunate enough to dine both at the Fat Duck and Dinner, I feel that I owe to the food gods to attempt to replicate some of his dishes. Going through his recipes though, could for a home cook be overwhelming. A list of ingredients the length of the Great Wall of China, and the need for a kitchen worthy of a scientist could scare even the bravest of home chefs away. That is why I really appreciate Heston's cookbook "Heston Blumenthal at home". You get some of Heston's genius but in manageable portions. Here is the recipe and my attempt to recreate his wonderful appetizer - Mushroom Jelly with Mushroom Cream. Ingredients: Mushroom stock: 25g Peeled and finely sliced banana shallot 95g Dry Madeira 500g Mushroom stock 1 1/2 tsp Mushroom Ketchup 12g Leaves of Gelatine Mushroom Pure (Layer 1): 30g Unsalted Butter 50g Peeled and finely sliced onion 50g Cleaned and finely sliced leek (white parts only) 200g Finely sliced mushrooms (I used chantarelles for stronger flavors) 15g Dry White Vermouth 150g Vegetable stock 15g Double cream 1/2 tsp Mushroom Ketchup 6g Leaves of Gelatine Salt Mushroom Jelly (Layer 2): The Clarified Stock 6g Leaves of Gelatine Madeira and Sherry Cream (Layer 3): 100g Dry Madeira 100g Oloroso Sherry 100g Double cream Enoki mushrooms - to garnish To fortify and clarify the mushroom stock, place the shallot and Madeira in a small saucepan and reduce over a high heat to a thick syrup. Strain the liquid and discard the shallot. Combined the reduced Madeira with the mushroom stock and mushroom ketchup, and heat a small amount of this liquid in a pan. Squeeze the softened gelatine dry, then add to the liquid and stir to dissolve. Return the liquid to the stock, pour into a freezer bag or tray and freeze until completely solid. Filter the stock by ice filtration. For layer 1, melt the butter in a saucepan, add onions and sweat until soft. Add leek and mushrooms and cook until soften. Add vermouth and reduce until almost evaporated. Add vegetable stock and cream, bring to simmer and cook for 10 minutes. Remove pan from heat and blitz with a hand blender until completely smooth. add the mushroom ketchup and salt to taste. Stir gelatine into a small amount of the puree until dissolved then return this to pan. Carefully pour a layer of puree into six glasses and refrigerate until set. For layer 2, gently warm a small amount of the clarified stock and add the softened, gelatine leaves. Stir to dissolve and return the liquid to the rest of the stock. Season with a little salt and carefully divide the stock between the six glasses, making a second layer on top of the mushroom puree. Place in fridge for 2 hours. For layer 3, pour the Madeira and sherry into a small pan and reduce over a high heat to a thin syrup. Leave this mixture to cool to room temperature, then add the cream and some salt. When ready to serve, make sure the mushroom jelly layer is completely set before putting a tablespoon of the cream on top, tipping each glass around in a circle so the cream covers the top in a thin layer. Plant small Enoki mushrooms in the jelly, and serve. For more of these recipes, get Heston's cookbook - it is filled with somewhat easy recipes and tips for cooking fun and different food.
2 Comments
1/20/2015 02:15:46 pm
Thanks for the information. You provided foods for believed. Thanks for sharing the details. Every one of the great to you personally.
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Cooking at home
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