Serves 8
• 20 ounces of fresh morels (trim stems at bottom of caps, and discard stems)
• 10 teaspoons white vinegar
• 3 sprigs tarragon
• 1 sprig thyme
• 2 bay leaves, dry or fresh
• 3 sage leaves, fresh
• 3 tablespoons unsalted butter
• 2 shallots, peeled and trimmed
• Salt and ground black pepper
• 1/3 cup dry vermouth
• 1/2 cup heavy cream
• 5 sprigs chervil
Method:
Rinse the morel caps in cold water with two teaspoons of white vinegar. Change water 5 times (two minutes between each bath). Shake morels well in the water, and then pat dry on a towel.
With butcher string, tie together the sprig of thyme, the bay and sage leaves, and one of the sprigs of tarragon to make a small herb bouquet.
In a large, deep saute pan over low heat, melt the butter.
Finely chop shallots and add to pan along with the herb bouquet and cook, stirring, approximately two minutes. Add morels, and salt and pepper to taste. Cover and continue to cook over medium heat another two minutes. Add the vermouth, and stir well to deglaze. Cover and continue cooking approximately three minutes.
Add the cream, and cook uncovered, stirring occasionally, for about five minutes. Adjust seasoning with salt and pepper, and remove the herb bouquet. Stem remaining tarragon sprigs and the chervil. Sprinkle the leaves over the morels.
Bacon Sage Custard:
• 16 ounces of heavy cream
• 5 egg yolks
• salt to taste
• 1 stem of sage
• 3 slices of bacon
Method:
In a medium saute pan, cook the bacon until crispy and brown.
Add the sage and cook it for 1 minute.
Discard the melting bacon fat. Add the bacon and sage to the heavy cream, which you previously boiled.
Set aside for 15 minutes to infuse the sage and bacon to the cream.
Check the seasoning and add salt if necessary.
Pass the cream through a sieve or cheesecloth and discard the bacon and sage.
Add the egg yolks to the cream.
Pour 2 ounces of the custard into a four inch bowl or a shallow cup.
Preheat the oven to 250 degrees.
Place the cups in a roasting pan and pour some warm water in the roasting pan to semi cover the cups. The water will help to cook the custard without drying them.
Cook the custard until the center is trembling when the pan is gently shaken.
Popcorn Foam:
• 1 bag of movie theater popcorn with extra butter
• 2 cups of heavy cream
• 2 gelatin sheets
• 1 professional cream whipper
• 1 cartridge of N20 gas for whipped cream
Method:
Pop one bag of movie theater popcorn with extra butter in the microwave.
Bring the cream to a boil and add the popcorn and the gelatin (the gelatin should be softened in cold water first to dissolve evenly into the cream).
Cook for one minute and set aside for 5 minutes, then strain the liquid.
Pour the liquid in a cream whipper. Close the cap and add one cartridge of N20 gas. The gas will create the foam inside the whipper.
Keep at room temperature.
Garnish:
• 24 jumbo green asparagus, cut 4 inches from the tip of the asparagus. Blanch in salted water until tender.
Plating:
1. Place some warm morels on the custard.
2. Put three asparagus standing upright inside of the cup.
3. Cover the morels with the popcorn foam (about one inch per cup).
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