6 little 150 ml bowls
• 6 eggs (whole)
• 500 ml of single cream
• 250 ml almond milk
• 250 g parmesan
• 4 tbsp calisson cream
• 500 g fresh mushrooms
For the chantilly
• 50 cl whipping cream
• 2 tsp calisson cream
• Garlic (optional)
• Olive oil or butter.
Heat the single cream for the soup with the almond milk.
Grate the parmesan and add the hot cream and 4 tbsp calisson cream.
Reduce on low heat, stirring from time to time, for 15 to 20 minutes.
You shoudl obtain a creamy velouté. If it is too thick add a little cream or almond milk.
Clean and chop the mushrooms.
Cook them with the olive oil on a high heat in a frying pan or a wok.
Let all the water evaporate and then add slt, pepper and a little chopped garlic. The mushrooms should be golden.
Leave to one side.
Mix the whipping cream with the calisson cream and whip.
Keep in the fridge.
Just before serving, pour the hot velouté into a samll bowl, put a generous dollop of whipped calisson cream on top and then add the mushrooms.
You can sprinkle a little good Madagascar pepper on top and decorate with a sprig of fresh thyme or a sage leaf.
You can use good button or oyster mushrooms instead of wild mushrooms.
Cow’s milk or any other vegetable milk can replace the almond milk.
Avoid using ready-grated parmesan as it tends to make the soup lumpy.
WHAT YOU NEED