Ceps Slurps

By corlear

Ingredients

• For the ceps juices:
• 51/4 oz ceps
• 11/2 cup water
• salt
• For the ceps gelatin tubes:
• 1/4 cup ceps juices (see previous step)
• pinch powdered agar-agar
• 0.6 sheets gelatin (previously rehydrated in cold water)
• 10 rigid plastic cylinders (3" long and 1/2" in diameter).
• For the young pine cone oil:
• 4 oz young pine cones
• 11/2 cup sunflower oil
• For the ceps slurps:
• 10 ceps gelatin tubes (see previous step)
• young pine cone oil (see previous step)
• 20 wild pine nuts
• 10 rosemary flowers

Details

Servings 10

Preparation

Step 1

For the ceps juices:
1. Remove any excess bitter sponge (which is under the head of the mushroom) and wipe any soil off the mushrooms. sauté in a little oil over a high heat.
2. Drain off any excess oil and place the ceps and the water in a pan.
3. Bring to the boil and leave to boil over a medium heat for 10 minutes.
4. Cover and leave to stand until it is cold.
5. Scrape off any fat, strain and season with salt.

For the ceps gelatin tubes:
1. Mix the seasoned ceps juices and the agar-agar together in a pan.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Dissolve the sheets of gelatin in the mixture.
4. Stand the cylinders vertically on a base and fill half of each cylinder with the ceps juices.
5. Leave to set in the fridge for at least 3 hours

For the young pine cone oil:
1. Chop up the shells evenly and cover them with oil.
2. Leave to crystallize at 160ºF for 2 hours. Leave to cool and marinade the shells in the oil.

For the ceps slurps:
1. Check that the slurps are set.
2. Put 2 wild pine nuts inside the tube and cover with the pine cone oil. Top with a rosemary flower.

Final Steps & Preparation:
1. Arrange the cylinders vertically on a dish and serve.