ROYALE OF CURED MAHÓN MENORCA CHEESE WITH TRUMPET MUSHROOMS AND PEA SPROUTS

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ROYALE OF CURED MAHÓN MENORCA CHEESE WITH TRUMPET MUSHROOMS AND PEA SPROUTS

We will need:

 

  • 100 g cream
  • 100 g milk
  • 200g cured Mahón Menorca cheese
  • 3g agar-agar
  • 200g black trumpet mushrooms
  • 200g ham stock
  • 100g grated cured Mahón Menorca
  • Pea sprouts

• Royale of cured Mahón Menorca cheese: Boil the cream and milk and add the diced cheese until it melts. Strain in the colander and add the agar-agar; leave to simmer then fill the cups leave to set..

• Cream of trumpet mushrooms: Sauté the 200g trumpet mushrooms with a dash of olive oil. Add a little thyme, cover with the ham stock, purée then season to taste.

• Cheese fritter: Spread the grated cheese over a Silpat baking mat and place in the oven at 100ºC until crunchy.

• Assembly: Add the trumpet mushrooms cream to dish containing the set royale. Intersperse the cheese fritters, sautéed mushrooms and pea sprouts.

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