Original creation by
Laurent Surut,
Chef of the Belle rive restaurant
Angers, France
MUSHROOM CREAM
Chef :
Brand
Quantity :
Recipe for 2 people
INGREDIENTS
Ingredients
• 1 brown Paris mushroom
• 1 smoked duck
• St-Rémy® brandy 40%
• 150 g liquid cream 35%
• 1 teaspoon cocoa powder
• slices of smoked duck
• chives
• Velouté: 2 shallots, 250 g Paris mushrooms, 250 g poultry
broth, 100 g fresh cream and 50 g butter
Step
Detail the Paris mushroom in brunoise (small cubes).
Cut the smoked duck into small pieces.
Fry in a saucepan and deglaze with St-Rémy® brandy.
Prepare St-Rémy® cocoa cream: Place the liquid cream, cocoa
powder and a St-Rémy® brandy stopper in a bowl. Whisk until
smooth.
Prepare the mushroom velouté: cut all the vegetables into
brunoise and cook in a saucepan with the broth, cream and
butter for about 15 minutes. Mix and adjust the seasoning.
Dressing: Pour the velouté into the bottom of the plate. In a
circle, place the mushroom brunoise and remove the circle.
Cover with St-Rémy® cocoa cream. Garnish with smoked
duck slices and chopped chives.
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