Alice's Edible Mushrooms

Alice's Edible Mushrooms

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Monika Ederer
Tino Passano

  • Sub Category Name
  • Recipe Source Name
    Real High Tea Web Site


Smoked Salmon Mousse
  • 500g smoked salmon
  • 200g crème fraiche
  • 100g sour cream
  • 50g capers
  • Dill
  • Lemon zest
  • Seasoning
Beetroot Macaroon
  • 300g water
  • 300g caster sugar
  • 300g beetroot purée
  • 70g egg white powder
  • 6g gelatine leaves
Brioche Stems
  • 80g yeast
  • 100g sugar
  • 20g salt
  • 6 eggs
  • 1kg flour
  • 500g butter
Beetroot Gel
  • 5 beetroots
  • 100ml stock
  • Pinch of sugar
  • Pinch of salt
  • 8g agar-agar
Horseradish Créme
  • 300ml horseradish cream
  • 100ml milk
  • Pinch of Xanthan gum

Methods and Directions

Smoked Salmon Mousse
  • In a food processor, combine all of the ingredients and mix to a smooth paste. The consistency can be adjusted with the addition of some cream.
  • Take the mix and work it through a fine sieve to obtain smooth finish to the mousse.
Beetroot Macaroon
  • Heat the water and sugar until the sugar is fully dissolved and leave to cool.
  • In the meantime soak your gelatine in ice water. Leave to soak and emulsify the beetroot purée and egg white powder until mixed through.
  • Add the gelatine to the sugar syrup and stir until mixed in. Blend the two mixes together, pass through chinois and leave to rest overnight.
  • Once rested, whip with a mixer so peaks start to form.
  • Place into piping bag, pipe onto tray and dry in an oven at 50°C.
Brioche Stems
  • First start off by infusing milk with the green tea. Cool to just warm and dissolve yeast in the milk with the sugar and salt.
  • Place flour in a food processor and slowly add milk and eggs. When it starts coming together, increase the speed and start working the dough.
  • Slowly add butter, piece by piece. Set to one side to prove.
  • Remove the dough from the bowl, knock back the air bubbles and form the dough into desired shape.
  • Set aside to prove for the last time. Bake at 200°C.
Beetroot Gel
  • Roast the beetroot in the oven until soft. Remove and peel the beetroot.
  • Cut the beetroot into quarters and place in the blender with the stock, sugar and salt. Blend until smooth.
  • Place beetroot in a saucepan and bring to a boil.
  • Add the agar and cook for 5 minutes. Strain through a chinois and set in the fridge.
  • When the gel has set firmly, place it back in a blender and blend with some addition of stock to create the correct consistency.
Horseradish Créme
  • Bring the milk and horseradish cream to a boil.
  • Add the Xanthan gum and strain through a chinois.

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