The Founding Father

Step 1

Cook the duck egg in a bain marie at 76 degrees for 45 minutes

Step 2

Sautee the ceps in the oil until golden then add the butter, cook on a medium heat until the butter has toasted. Pass the ceps and blend. Keep the noisette cep butter for the hollandaise.

Step 3

Rehydrate the dried cep in the cream and the agar agar and heat. Make direct caramel with the sugar, add liquid, boil, set, blend with the mushroom juice. Set and bag.

Step 4

boil with agar and set

Step 5

Thermo all except butter to 65 degrees, add butter, charge

Step 6

Trim, season, press between 2 heavy sheets bake at 150 degrees until golden

Step 7

Beat together and adjust seasoning

Step 8

Blend 50g dried ceps in vita, place in icing sugar shaker.