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Cep mushrooms with Crème d’Absente



Serves 6

Distilleries et Domaines de Provence Crème d'Absente
Chicken jus
Crème corse (see instructions below)
Soil (see instruction below)
1 button cep per person

To make the "soil"
        175 g of plain flour
        85 g of malt flour
        40 g Isanoisette flour
        salt, pepper

        Blender (Thermomix if you have one) speed 4 for 2 minutes
        5 g cuttlefish ink
        75 g Guiness
        Blender speed 3 for 7 seconds
        (pulse 2 or 3 times until you obtain the texture of soil)
        Use a fork to spread the mixture over a baking sheet lined with greaseproof paper
        Dry in the oven at 90°C for two hours and finish in a dryer

To make the chestnut cream (Crème Corse)
    shallots, garlic, olive oil, lightly salted butter, salt, pepper
    Chicken stock
    Peeled chestnuts

    Sweat the shallots and garlic in the garlic-infused olive oil
    Add the chestnuts and coat with the liquid.
    Process in a food processor with the lightly salted butter.
    Add the cream.
    Reduce for 15 to 20 minutes to obtain a texture similar to a thick puree.
    Season with nutmeg, salt and pepper
    Mix then pass through a sieve



Chef's recipe!
The latest creation of Chef Eric Jambon
(Domaine des Séquoias in Ruy)

Preparation time: 60 minutes
Waiting time: 0
Cooking time: 60 minutes

    Pour some chicken jus onto the plate.
    Add several drops of the green Crème d'Absente.
    Place the atsina cress (if available)
    Use a circle mold to add the Crème Corse.
    Before removing the mold, scatter with "soil"
    Place the on top as if it were planted in the soil.
    Serve immediately.