Seaweed Cracker, Fermented Mushroom Caramel, Parmesan Custard Recipe - Great British Chefs
Seaweed, fermented mushroom and aged Parmesan – this canapé form from Alex Bond is an incredible combination of flavours that works in perfect harmony.
Ingredients
- 100g of ceps
- 2g of salt
- 120g of tapioca pearls
- 675ml of water
- nori powder
- vegetable oil, for deep-frying
- 200g of sugar
- 100ml of cream
- 5g of agar agar
- 300g of double cream
- 160g of aged Parmesan, grated, plus extra for serving
- 4 hard-boiled eggs
- salt
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