Baked mushroom cream

Name: Baked mushroom cream
Total time: 2 h 45 min
Yield: 4
Ingredients: 400 ml cream with 20–22% fat; 50 g of grated cheese; 4 yolks; 20 g dried porcini mushrooms; 10 black peppercorns; 1 tsp. brown sugar; 2 tbsp. l. butter; 4 champignons; parsley leaves for serving; salt, freshly ground black pepper to taste

November 13,2022

Ingredients

Servings 4

400 ml cream with 20–22% fat
50 g of grated cheese
4 yolks
20 g dried porcini mushrooms
10 black peppercorns
1 tsp. brown sugar
2 tbsp. l. butter
4 champignons
parsley leaves for serving
salt, freshly ground black pepper to taste

Cooking

Step 1

Pour the cream into a saucepan, add mushrooms, a pinch of salt and peppercorns. Bring almost to a boil, remove from heat, close the lid and leave to infuse for 30 minutes.

Step 2

Preheat oven to 150°C. The bottom of a rectangular shape, in which all the molds with cream will fit, cover with a double layer of paper towels.

Step 3

With a whisk, mix the yolks with grated cheese. Heat the flavored cream and strain into the bowl with the yolks, constantly stirring the yolks with a whisk. Pour the mixture into heat-resistant earthenware or glass molds and place in the prepared dish. Pour boiling water into the mold to 2/3 of the height of the molds. Cover the pan with baking paper and foil. Place in the oven and bake for 40 minutes, or until the cream is firm. Remove molds from water, cool to room temperature. Place in refrigerator for 1 hour.

Step 4

Before serving, cut the mushrooms into thin slices. Heat the butter in a frying pan, add the mushrooms, sprinkle with sugar and fry quickly over high heat. Season with salt and pepper. Spread over cold cream, sprinkle with finely chopped parsley and serve immediately.