- 100g chocolate
- 250g almond flour
- 500g sugar
- 50g cocoa
- 250g butter
- 25 eggs
- 600ml dairy
- 10g thyme
- 20g champignons
- 500ml milk
- 50g fruit sugar
- olive oil
Melt the chocolate and add 100ml dairy cream. Put the mixture in the pastry bag.
Stir almond flour, 250g sugar, 50g cocoa, 250g butter and eggs in the mixer till the mass is smooth.
Spread the dough on the backing paper and bake at 175oC till ready. Grind to crumbs.
Stew cream with 200g sugar and thyme in a stewpot. Put the eggs into the mixer and whip. Mix the cooled cream mass and the whipped eggs. Whip the obtained mixture with culinary siphon.
Boil milk with fruit sugar and mushrooms, then chop with the blender. Stir eggs and sugar and add to the mushroom mass. Spill the mixture into a bowl and place it on ice and whip till the mass thickens.
Put chocolate mousse, financier, an ice-cream scoop and two scoops of the thyme mousse on the plate. Decorate with dried champignons, thyme, olive oil and salt.
The dish is ready. Bon appétit!
Recipe: Uilliam Lamberti, Luigi Magni.