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    Mushroom panna cotta with beetroot bavarois and truffle ice cream

    Serves: 4 – 8
    Cooking Time: 1 hour 30 mins plus extra for setting


    • Panna cotta

    • 3 gelatine leaves
    • 1 litre fresh cream
    • 180g sugar
    • Mushroom jelly

    • 200g dried porcini mushrooms
    • 500ml (2 cups) boiling water
    • 8 gelatine leaves
    • 50g sugar
    • 200g king oyster mushrooms, diced
    • oil, for frying
    • Truffle ice cream

    • 500ml (2 cups) fresh cream
    • 500ml (2 cups) milk
    • 4 truffles, chopped
    • 180g sugar
    • 10 large egg yolks
    • 10ml (2 tsp) truffle oil
    • Beetroot bavarois

    • 500g beetroot, boiled soft and peeled
    • 4 large eggs
    • 10 gelatine leaves, soaked
    • 400ml fresh cream, whipped
    • shiitake mushrooms, sliced and deep-fried, to garnish



    For the panna cotta, soak the gelatine leaves in warm water for a few minutes. In a saucepan, bring the cream and sugar to the boil, then remove from the heat and stir in the gelatine leaves until dissolved. Set aside to cool.


    For the mushroom jelly, pour the boiling water over the dried porcini and leave to soak for about 15 minutes. Soak the gelatine leaves in warm water for a few minutes. Strain the porcini liquid into a saucepan. Stir the gelatine leaves and sugar into this liquid until dissolved.


    Sauté the oyster mushrooms in a little oil until golden. Remove from the pan and drain on paper towel.


    Line small round moulds with plastic wrap and non-stick cooking spray. Place a few mushrooms at the bottom and pour over some of the liquid jelly. Refrigerate until set.


    Remove the moulds from the refrigerator and pour some cooled panna cotta mixture over the set mushroom jelly. Refrigerate again until set.


    For the truffle ice cream, combine the cream, milk, truffles and 90g of the sugar in a saucepan and bring to the boil. In a bowl, whisk the egg yolks with the remaining sugar until smooth and combined. Continue whisking while gradually adding the warm cream mixture. Once thoroughly combined, place in an ice cream churner in the freezer until ready. Just before the ice cream is set, stir in the truffle oil (if you do it earlier, the ice cream will split).


    For the beetroot bavarois, purée the boiled, peeled beetroot and pass through a fine sieve. Whisk the eggs over a double boiler on medium heat, making sure the eggs don’t get too hot or they will curdle. Add the gelatine leaves and whisk until dissolved. Remove from the heat and cool to room temperature. Gently fold the beetroot into the egg mixture, then fold this into the whipped cream. Pour into a greased container and refrigerate until set.


    Turn out the set beetroot bavarois and slice neatly. Turn out the chilled panna cotta and serve immediately with a slice of bavarois and a scoop of ice cream, scattered with the deep-fried shiitakes.