Candy Cap Mushroom Mousse

  • Preparation: 30 min
  • Cooking: 10 min
  • Portions: 8


    1 package of gelatin

    30ml of cold water

    200ml of lukewarm water

    5g of Candy Cap mushroom powder

    230ml of sugar

    180ml of 10% cream

    2 eggs, separeted whites and yolks

    125ml of 35% whipping cream, whipped


 Boil 200ml of water in a pot. Reduce the heat. Gradually mix in 200ml of the sugar and the Candy Cap mushroom powder. Mix vigourously until it develops a syrupy consistency (in about 5 min.).

In a bowl, mix the gelatin in 30ml of cold water. Let it rise for 5 minutes.

Mix the syrup, the 10% cream, and the egg yolks in another pot and heat at medium heat until the mixture reaches a temperature of about 80° C (about 5 min.). Add the gelatin and mix well.

Refrigerate the mixture for about 40 minutes  mixing it occasionally.

In another bowl, beat the egg whites and the rest of sugar (30ml) until it is fluffly. Mix this along with the whipped cream into the refrigerated mixture.

Distribute the final mixture into dessert glasses and refrigerate them for at least 3 hours before serving.