Wild mushroom panna cotta with sourdough toast, girolles & tarragon oil - Juanita - MasterChef
For this savoury panna cotta the the wild mushrooms are paired with fresh tarragon, buttery girolles, crunchy walnuts and wafer thin sour dough toasts.
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Ingredients
- 40g dried forest mushrooms
- 400ml double cream
- 300ml semi-skimmed milk
- 2 bay leaves
- 12 black peppercorns
- 2 garlic cloves, peeled and squashed
- 3 gelatin sheets
- 15g fresh chives
- 15g fresh parsley
- 10g fresh tarragon
- 1/2 clove garlic
- sea salt
- 200ml rapeseed oil
- A handful of walnut halves
- ¼ sourdough loaf
- 80g girolle mushrooms
- 20g salted butter
- Small handful tarragon leaves
- black pepper
- 6 dariole moulds (150ml capacity)
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