Cep and Truffle Soup

Soup
*Cep mushroom (frozen)
Cep mushroom (dried)
Carrot
White onion
Celery
Sea Salt
Distilled Water

1. Rinse the dried cep mushroom and leave aside. Roughly **dice the frozen cep, carrot, white onion and celery. Sauté gently.
2. Empty all the ingredients into a gastronome with a vacuum lid. Cook in a combi steamer for 12 hours.
3. Process all the ingredients and leave over a muslin cloth to drip. Pack and seal till ready to use.
*always slice (halve) frozen cep lengthwise to check for worms. Fresh cep would be a waste for soups.

**always ensure maximum bruising on vegetables for soups and stocks.

Truffle
White Alba truffle oil
Maltodextrin
Fine salt

1. Mix all the above ingredients well using a hand held blender.

Cep Heads
Cep mushroom (Fresh)
Cep soup
Kappa (Carrageenan)
Fine salt

1. Bring a portion of the soup to a boil, seasoning well. Over the stove, add in the Kappa while mixing using a hand held blender simultaneously.
2. Leave the gelling solution to calm to a *temperature of 41 degrees.
3. Coat each Cep head and leave at **ambient temperature for 10 mins before transferring into a chiller.<
4. Flash quickly under the salamander before serving.

*gels begin to form at a temperature of 35 degrees. Here I aim for a slightly higher temperature to slightly steep the fresh cep mushroom.

**all gels must be left at ambient temperature to cool down further at a slow constant rate. This would enable the triple helices to recombine more perfectly as molecular motion has been slowed down.