Dessert · Season 10

Caramel Porcini Mousse Balls with Fried Enoki

Name: Caramel Porcini Mousse Balls with Fried Enoki
Yield: 12
Ingredients: 120g caster sugar; 255g cream; 65g milk; 10g dried porcini; 2 sheets gold gelatine, softened in cold water, drained; 1/2 tsp salt; 20g dried porcini; ¼ cup caster sugar; 1 tsp salt; 100g 70% dark chocolate, finely chopped; 50g 88% dark chocolate, finely chopped; 75g cocoa butter, roughly chopped; vegetable oil, for frying; 50g enoki mushroom; salt, to taste; 15g dried porcini; 1 tsp cocoa powder; 1 tbsp icing sugar; Nastursium leaves and flower petals, to garnish

Jess Liemantara

Contestant · 08 Jul 2018

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Caramel Mousse

120gcaster sugar

255gcream

65gmilk

10gdried porcini

2 sheetsgold gelatine, softened in cold water, drained

1/2 tspsalt

Porcini Centre

20gdried porcini

¼ cupcaster sugar

1 tspsalt

Cocoa Butter Coating

100g70% dark chocolate, finely chopped

50g88% dark chocolate, finely chopped

75gcocoa butter, roughly chopped

Fried Enoki

vegetable oil, for frying

50genoki mushroom

salt, to taste

Dried Porcini Powder

15gdried porcini

1 tspcocoa powder

1 tbspicing sugar

Nastursium leaves and flower petals, to garnish

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

MilkCreamMushroomSaltVegetable OilIcing SugarDark ChocolateCocoa ButterCaster SugarEnoki MushroomsNasturtium LeavesPorcini MushroomsDessert

Recipe by Jess Liemantara, Season 10. Originally published by Network 10 on 08 Jul 2018.

Original on 10 Play ↗