Today's Remote of the chef Iván Méndez tests all lovers of good kitchen. A challenge that is worth the selection of its ingredients and because it brings a new concept to the classic capuchino.
Ingredients
- 335 g of fresh shiitake or 30 g of dehydrated shiitake
-
30 g of BOLETUS-CHEF
- San Simón Da Costa cheese cortex
- 1 l of liquid cream
- Fresh rosemary
- 1 onion
- 2 garlic cloves
- 100 cl of olive oil
- 1 l of vegetable broth
Elaboration
Shiitake cream
In a saucepan, brown the chopped onion with garlic and olive oil. Add the mushrooms when the onion is half cook, poach all the ingredients for five minutes and pour the vegetable broth. Cook for 10-15 minutes and crush. Strain the ingredients and incorporate salt and pepper to taste. Hot book.
If you have opted for dehydrated shiitake, we recommend that you hydrate it 24 hours before the elaboration.
Mousse Fresh cheese and rosemary
Introduce cream, rosemary and cheese cortex in a bag to make the void. Cook in a roner or steam oven for four hours at 68 ° C. Then, introduce in a siphon with two loads and reserve.
Placed
In a glass or cup, pour the shiitake cream and add the
mousse cheese Decorate with a touch of Boletus and serve with a spoon.
Enjoy!
