asierromero - freepik PORCINO MUSHROOM MERINGUE • egg white 100 g • sugar 200 g • porcino powder 6 g Beat the egg white with the porcino powder at medium speed. Sprinkle in the sugar until a very solid structure is achieved. Form the stems with a no. 7 nozzle and leave to dry at 70°C for one night. COCOA MERINGUE • egg whites 100 g • sugar 140 g • cocoa 10 g • powdered sugar 60 g Beat the egg whites at medium speed. Sprinkle in the granulated sugar. Beat until you have a solid structure. Gently add the powdered sugar mixed with the cocoa. Create the shape of a mushroom using a no. 8 nozzle. Leave to dry at 70°C for one night. COCOA SAUCE • cream 60 g • water 56 g • sugar 80 g • cocoa 23 g • cocoa butter 10 g Bring the water, cream and sugar to 106°C. Pour over the cocoa and filter. Add finely chopped cocoa butter. Allow to cool. PEAR AND SQUASH CHIPS • Conference pear 1 • small squash 1 • powdered sugar to taste Cut the pear and squash lengthwise into thin slices (about 0.5 cm). Place on a silpat mat and sprinkle with powdered sugar. Bake at 160°C for about 30 minutes. MOUNTAIN PINE SYRUP • water 100 g • sugar 100 g • mountain pine needles 15 g Wash the mountain pine needles very carefully. Dry and sprinkle them with half the sugar. Blend. In a saucepan, boil the mix with the remaining sugar and water. Filter the mixture with cheesecloth. ASSEMBLY Heat the cocoa glaze in the microwave, not exceeding a temperature of 35°C. Use silicone moulds to form the single portions consisting of chocolate Bavarian cream and the hazelnut and cocoa cookie. Place on a grill and coat with the shiny cocoa glaze. Puncture the single portion in the centre with the help of a bamboo stick. Roll the single portion over the cocoa nibs so they stick to the sides. Use a brush on a plate to create a vortex with the cocoa sauce. Then, place the glazed single portion on the plate to the left of the vortex. Form small mushrooms with the two meringues. Place a meringue mushroom on the single portion to cover the hole created by the bamboo stick. Garnish with a few tufts of red berry ganache, add the slices of caramelized squash and pear. Finish the dish with a quenelle of white truffle gelato and a few drops of mountain pine syrup and cinnamon sponge. Racool_studio - freepik 15
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