Alice's Edible Mushrooms

Methods and Directions

• 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.

• 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.

• 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.

• 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.

• Bring the milk and horseradish cream to a boil.
• Add the Xanthan gum and strain through a chinois.