Butternut-Cepe-Parmesan

Method

Butternut soup

1. In a heavy bottomed saucepan. Sweat the butternut flesh in the butter without colour, until the pumpkin starts to break down.
2. Add all the other ingredients except the parmesan, simmer for 20 mins.
3. Add the parmesan. Leave it to melt for five minutes.
4. Blitz the soup together.
5. Pass through a chinois twice. Correct seasoning and consistency. Chill. Store.

Cepe Puree

1. Sweat the onion and garlic in the butter, without colour.
2. Add both mushrooms.
3. Sweat until they soften.
4. Add the Madeira. Reduce by half.
5. Add the mushroom stock. Bring to the boil; simmer until cooked through (reduced by 2/3).
6. Add the cream.
7. Blend in the vita prep.
8. Pass through a chinois. Check seasoning and store.

Mushroom crisp film

1. Place all ingredients into a pan.
2. Gradually bring to the boil, whisking all the time.
3. Pass through a chinois.
4. Allow to cool.
5. Spread some of the fix as thinly as possible on a sil pat mat.
6. Place in the oven on 90oC for 3-4 hours or until crisp and dry.
7. Store and use as required.

Mushroom Consommé

1. Blend the mushrooms in the robo to form a mince.
2. In a heavy bottomed saucepan, melt the foie gras, add the onions and sweat without colour until soft.
3. Add the tomato puree. Cook out for a couple of minutes.
4. Add the stock and bring to the boil.
5. Add a tspn of salt.
6. Gently simmer for 30 mins.
7. Pass the liquid through a chinois twice.
8. Allow to cool.


9. Slightly whisk the egg whites and whisk in to the mushroom stock.
10. Place in a heavy bottomed saucepan and slowly bring to the boil, stirring the mix so the egg whites do not catch on the bottom.
11. Gently simmer for 30 minutes to clarify.
12. Leave the liquid to settle for 5 minutes.
13. Pass the liquid through double muslin twice.
14. Add the Madeira and season.
15. Store.

Mushroom Jelly

1. Add the ingredients together, and leave for 10 minutes.
2. Place into a pan and gradually bring to the boil, whisking continuously.
3. Re season.
4. Pour into a jelly mould and store.

Parmesan Ice Cream

1. Place all ingredients except the parmesan into a pan and bring up to the boil.
2. Remove from the heat and allow to cool, slightly.
3. Add the parmesan in to the mix and whisk in until completely dissolved.
4. Blend in the vita prep, pass through a chinois and store in the freezer in a paco beaker.

To Serve

Garnish with toasted pumpkin seeds, Grated parmesan, Chives, Chopped coco nibs.