PDO Ardèche Chestnut and porcini mushroom dessert

Beat the egg whites, sugar and egg yolks until the mixture forms a ribbon. Add the melted chocolate and PONTHIER PDO Ardèche Chestnut purée. Then fold in the sifted flour. Spread 1000g of the mixture onto a 40 x 60cm baking tray. Bake at 170°C for 12 minutes, turning halfway through. Cool on a wire rack and cut into 3.5 x 3.5cm squares. Set aside wrapped in airtight cling film.

Bring the cream to the boil and add the lightly grilled porcini mushrooms. Leave to infuse for 10 minutes. Strain and add extra cream to compensate for the weight of the cream absorbed by the porcini mushrooms. Add the glucose, invert sugar and pectin. Boil for 2 minutes and pour over the caramelised white chocolate. Mix and use immediately.

Mix the softened butter with the sifted icing sugar, ground almonds and salt. Gently beat the mixture using an electric whisk. Gradually add the eggs brought to room temperature, then add the chestnut flour. Scrape the mixture down into the bowl and mix again. Roll out to 4mm between two sheets. Chill for at least 2 hours, then bake at 155°C for 20 minutes. Leave to cool.

Grind the chestnut shortbread into a powder and mix with the other powders, then with the melted caramelised white chocolate and melted cocoa butter. Spread the crisp between two 0.8 cm thick rulers, then cool and cut into 3.5 x 3.5 cm squares. Set aside in the refrigerator.

Lightly grill the porcini mushrooms so that they are slightly pre-cooked. Infuse the grilled porcini mushrooms in the water overnight. Filter and collect the porcini water. Caramelise the sugar in a saucepan until it turns brown, then lower the cooking temperature by adding the hot porcini water. Cool overnight and then put the mixture in a piping bag.

Whip the cream and scraped vanilla using an electric whisk. Heat the chestnut cream and add the melted gelatine mass. Add the chestnut paste and the PONTHIER PDO Ardèche Chestnut purée. Mix to a smooth texture. Fold in the silky whipped cream. Use immediately.

Heat the PONTHIER PDO Ardèche Chestnut purée with the water, caster sugar 1 and glucose. At 40°C, add the pectin NH and caster sugar 2 mixture. Bring to the boil and cook for 1 minute. Mix and cool. Reheat the glaze and use at 45°C.

Heat the water and Trimoline to 60°C. Then add the atomised glucose, sugar, vergeoise sugar and stabiliser. Pasteurise at 85°C. Pour over the PONTHIER PDO Ardèche Chestnut purée. Blend and strain. Leave to mature. Blend and strain again. Chill and churn in an ice cream maker and use.

Cream the softened butter with the sifted icing sugar. Add the egg whites at room temperature. Then add the rice and chestnut flours. Mix until incorporated, do not overmix. Leave to cool overnight. Spread onto a leaf pattern silicone sheet and bake for 7 to 8 minutes at 170°C. Remove from the oven and immediately place the leaves on a log mould to give a curved shape. Leave to cool. Store in a dry place away from moisture.

Blend all the ingredients together and the softened butter in a food processor or a Thermomix. Put the mixture in a piping bag fitted with a «nest’ nozzle and make strips of vermicelli. Freeze and cut into 5cm diameter discs. Store in the refrigerator.