Foam mushrooms

Heat the ingredients for the syrup in a saucepan to 122°C. Meanwhile, beat the ingredients for the egg whites in a food processor until stiff. Slowly pour the hot syrup into the egg whites, stirring constantly. Then beat until cold.

Note: Process the foam mixture quickly after beating until cold.

Mix the breadcrumbs with the milk and leave to soak. Cream the butter and sugar and stir in the egg. Add the breadcrumb mixture and orange zest and knead slowly for approx. 3 minutes.

Roll out the dough immediately to a thickness of 1.5 mm. Cut out circles using pastry cutters (Ø 2 cm and Ø 4.5 cm).

Bake at 170°C for approx. 10 minutes until golden brown.

Melt the cocoa butter colors (white, yellow, and red) at 45°C. Color a clean chocolate mold (Felchlin Duetto) using a spray gun or brush. After each color, wipe the mold on paper to remove excess color.

Temper the couverture and pour out the hemispheres (cap and stem molds).

Place the molds upside down on a rack and allow the excess couverture to drain off. Smooth the surface. Leave the couverture to crystallize completely.

Note: Precisely crystallized couverture and highly polished, absolutely clean molds are essential to ensure a perfect mirror finish and optimal moldability.

Pipe the prepared mousse evenly into the half shells. Do not fill too high – stay about 1 mm below the rim.

Place a matching crunchy base on top and press down gently.

Caution: If the base is too thin or there is too much foam mixture, it may leak.

Unmold both halves after hardening. Glue the stem to the mushroom cap with a dab of couverture.
Leave to dry at a stable ambient temperature (approx. 20–22°C).

Dry storing at 16–18°C, max. 60% humidity.
Shelf life: approx. 3–4 weeks.
Depending on size, combine several mushrooms in one packaging unit.