Recipe Soft-coddled egg with chanterelle mushrooms, coffee and loquorice mascarpone cream

To prepare this dish

Ingredient list

Soft-coddled egg with chanterelle mushrooms

10 eggs
500 g chanterelle mushrooms
10 g olive oil
20 g shallots
3 Flat-leaf parsley sprigs
20 g grilled hazelnuts
50 g Common Chickweed
200 g Mascarpone
25 g Elle & Vire gourmet butter 82% fat
Fine "fleur de sel" sea salt and pepper
200 g Mascarpone

Mascarpone cream

150 g Elle & Vire Whole Milk
15 g Coffee beans
5 g instant coffee
15 g sugar
1 pinch Freshly ground liquorice

Elle & Vire products used

Mascarpone

Elle & Vire gourmet butter 82% fat

Elle & Vire Whole Milk

The recipe,
step by step

1. 1

   Soft-coddled egg with chanterelle mushrooms

   Bake the eggs in the oven at 65 °C for 1h30 (otherwise poach). Clean and wash the chanterelle mushrooms and toss in oil. Drain well.

   Finely chop the shallots, thinly slice the flat-leaf parsley. Sauter the chanterelle mushrooms in butter. Season, add the shallots and flat-leaf parsley.

    

2. 2

   Mascarpone cream

   Combine the coffee beans, the instant coffee and milk. Blend. Bring to the boil, infuse for 3 mn and strain through a china cap sieve.

   Add the sugar, ground liquorice and the mascarpone. Blend.

   Correct seasoning if necessary.

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.