Chipotle Mushroom Tuile with Galbani Ricotta - Lactalis Professional | Foodservice
- 1 Take a large pan and add 1 table spoon of olive oil, turn up the heat quite high. - 2 Roughly chop the mushrooms and add to the pan.
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Ingredients
- 250g Galbani Ricotta
- 250 Chestnut mushrooms
- 50g Porcini powder
- 50g Dashi stock powder
- 100g Plain flour
- 100g Dried seaweed powder
- 100g Egg white
- 10g Caster sugar
- 150g Unsalted butter
- 1 tsp Salt
- Extra salt for seasoning
- Olive oil
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