Candy cap Pana cota
- Preparation: 30 min
- Cooking: 2 hr cooling down
- Portions: 4
10 g dried candy cap mushroom
250 ml milk
25g maple sugar
pinch of grated Tonka bean
pinch of salt
6 sheets of gelantine
237g of heavy cream (35%)
Soak candy cap mushroom in milk for 30 minutes and pass them trough a blender.
Heat up the milk slowly.
Soak the gelantine sheets in cold water. Disolve et warm milk and add spice and salt. Cool down.
Whip heavy cream with maple sugar untill yogurt thickness.
Add cream and Quark. When gelantine starts to bind the milk add the cream mixture. Mix well.
Devide the mixture into 4 molds, and refrigerate.
Serve with a Cumquat marmelade.