Gorgonzola ball with pore mushroom consommé

sfera-gorgonzola

Gorgonzola ball with pore mushroom consommé
Chef Daniel López

Ingredients


Pore mushroom consommé

  • 400 g of pore mushroom
  • 1200 ml of water
  • 120 g of King Trumpet Mushroom
  • 40 g of butter
  • 50 g of shallot
  • spoon of parsley
  • spoon of cucumber

Gorgonzola ball

  • 60 g of dehydrated onion
  • 10 g of dehydrated garlic
  • 150 g of Gorgonzola
  • 200 g of liquid cream
  • 200 ml of milk
  • 50 ml of olive oil
  • Salt
  • Ground black pepper

Other ingredients

  • Spoon of Maldon salt
  • Spoon of parsley


Preparation

Clean the pore mushroom, put the water in a pan and prepare a cooking liquid. When done, remove the pore mushroom and cut them into strips. Filter the broth and adjusting salt. Clean the King Trumpet Mushroom and cut them into strips. Roast the shallots in the oven, remove the skin and cut into strips. Brown the pore mushroom and the King Trumpet Mushroom in the butter and put aside.

Cut the onion. Brown the onion and garlic, add the milk, the liquid cream and the cheese Gorgonzola. Cook for 10-15 minutes. Let cool the mixture and blend until obtaining a homogeneous cream. Adjusting salt and pepper. Make the balls.

Put into the plate the pore mushroom, the King Trumpet Mushroom and the strips of shallot. Place the Gorgonzola ball on the next and add the pore mushroom broth at the time of serving.

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