Description
A luxurious twist on the classic tiramisu, featuring layers of savory mushrooms and creamy mascarpone, topped with a light parmesan foam.
Ingredients
Scale
For the Crust:
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1 egg yolk
- 1/4 cup grated parmesan cheese
- 1/2 cup vegetable broth
- 1 tsp gelatin powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a pan over medium heat. Add mushrooms and sauté until golden brown, about 8 minutes. Add garlic and thyme, cook for another 2 minutes. Season with salt and pepper. Set aside to cool.
- In a bowl, whisk together mascarpone, heavy cream, and egg yolk until smooth. Season lightly with salt and pepper.
- In a small saucepan, heat vegetable broth until warm. Sprinkle gelatin over the top and let it bloom for 5 minutes. Stir until dissolved. Let cool slightly.
- Whip the cooled broth mixture with parmesan cheese until light and foamy (the ‘Parmesan Cloud’).
- To assemble, layer the mushroom mixture and mascarpone cream in serving glasses, finishing with a dollop of the parmesan foam. Chill for at least 1 hour before serving.
- Garnish with fresh parsley and serve chilled.
Notes
You can customize the seasonings to taste.