Ingredients
- 1 cup cream
- 1 cup milk
- 2 tablespoon butter
- 2 tablespoon maderia
- 4 cup mushroom trimmings, chopped
- 1 clove garlic, crushed
- 1 clove shallot, sliced
- 3 sprig thyme
- 2 teaspoon salt
- 1 tablespoon gelatin powder
- 1 cup cream
- 1 cup milk
- 2 tablespoon butter
- 2 tablespoon maderia
- 4 cup mushroom trimmings, chopped
- 1 clove garlic, crushed
- 1 clove shallot, sliced
- 3 sprig thyme
- 2 teaspoon salt
- 1 tablespoon gelatin powder
- 4 ounce assorted wild mushrooms, cleaned and thinly sliced
- 1/2 cup shallots, thinly sliced
- 1 teaspoon fresh garlic, finely diced
- 1/4 teaspoon coriander, ground
- 1/2 teaspoon salt
- 1/2 teaspoon bay leaf
- 1/2 teaspoon lemon, zested on a micro plane
- 3 sprig thyme
- 1 cup olive oil
- 1/4 cup sherry vinegar
Preparation
Baking Directions:
To make the Panna CottaIn a medium-size saucepan over medium heat, add butter.
To the melted butter add the shallots, garlic, mushroom trimmings and thyme.
When soft, approximately 5 minutes, add the Maderia, cream, milk and salt to taste.
Bring mixture to a gentle simmer and cook 20 minutes, skimming any foam from the top.
In a small mixing bowl dissolve gelatin in 1/2 cup cold water.
Remove the sauce from the stove and blend in a food processor until smooth.
Add the gelatin to the sauce in a food processor and blend.
Strain mixture through a fine strainer.
Pour mixture into 4 4-ounce ceramic round moulds and place in the refrigerator to set for at least 4 hours.
(Panna Cotta can be made the day before serving.)
To make the Wild Mushrooms EscabecheIn a medium saucepan over medium heat add 1 cup olive oil.
Add all ingredients and cook for 6-8 minutes.
Serving Directions:
To serve: Run a butter knife around each mold and flip panna cotta onto center of an 8- or 9-inch plate.
Divide escabeche equally around panna cotta.
Serve immediately.