| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Food &, Drink |
1 |
servings |
INGREDIENTS
| 1 |
|
Clove garlic; finely chopped |
| 3 |
|
Shallots or 1 small red onion; finely chopped |
| 2 |
tb |
Truffle oil |
| 250 |
g |
Wild mushrooms; sliced (bay boletes |
|
|
; are best) |
| 2 |
tb |
Brandy |
| 2 |
|
Eggs |
| 75 |
ml |
Double cream |
|
|
Salt and pepper |
| 2 |
tb |
Parsley |
INSTRUCTIONS
1 Fry the mushrooms in the truffle oil with the shallots and garlic
for about 4 minutes until excess moisture is driven off.
2 Combine all of the ingredients in a food processor and puree to a
smooth
consistency. Pour the mixture into 6 well-oiled individual ramekins
and put them into a flan dish with 2 cm of water and cook bain-marie
style for
25 minutes at 180c/350f/Gas 4. Cool and turn out onto a medium size
plate.
Converted by MC_Buster.
NOTES : Chef - Leon Lewis
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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