Tyrolean Porcini Ice Cream

Have fun preparing this mushroom dish!

Spring roll dough (each about 20 x 20 cm).

Place the mushrooms in a suitable bowl. Cut the vanilla bean lengthwise and scrape out the pulp with a small kitchen knife.

Mix milk with vanilla pod, honey, cream, vanilla pulp and grated orange peel.

Stir the yolks until creamy. Pour in the top milk while stirring continuously. Pour the mixture repeatedly into the cooking vessel and continue to stir over low heat until the mixture is creamy.

Pour amount through a fine sieve over the men’s mushrooms. Mix in truffle oil. Refrigerate mixture for at least 12 hours.

For the garnish, preheat oven to 170 °C. Place pastry sheets one on top of the other, brush with egg white at the beginning, then sprinkle with sugar.

Place 6 heat-resistant bowls on a baking tray with the openings facing downwards, carefully place the pastry sheets on top and bake in the heated oven (middle shelf) for about 12 minutes. Remove the pastry bowls from the oven and cool.

Pour the porcini mushroom mixture through a fine sieve, then pour it leisurely into an ice cream maker and freeze while stirring continuously.

Open earthen cherries, pulling the skins outward and twisting them in. Fill ice cream balls into each pastry bowl and bring to table garnished with earth cherries (physalis) and mint leaves.

Time needed : 40 min (to marinate at least 12 hours).

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