Parmesan & Truffle Mousse with Mushrooms

Parmesan & Truffle Mousse with Mushrooms

Parmesan & Truffle Mousse with Mushrooms

Serves 30 minutes (+ refrigeration) prep 30 minutes cook


finely grated fresh white truffle, to garnish

35g dried porcini mushrooms
20g dried chanterelle mushrooms
1 bunch asparagus, trimmed, halved
30g butter
2 sprigs fresh thyme
1 tsp white balsamic vinegar

2 gelatine leaves (gold strength)
2 tsp light olive oil
1 eschallot, finely chopped
120ml dry white wine
450ml thickened cream
150g finely grated parmesan
2 sprigs fresh thyme
1 tbs finely grated fresh white truffle


1. Place dried mushrooms in a small bowl. Cover with boiling water. Set aside to rehydrate.
2. To make mousse, soak gelatine leaves in cold water to soften.
3. Heat oil in a medium saucepan pan over medium-low heat. Cook eschallot until soft and translucent but not coloured. Add wine and simmer until evaporated. Add cream, parmesan and thyme. Season. Bring to a simmer, stirring, until smooth and combined. Stir in truffle. Remove from heat.
4. Squeeze excess water out of gelatine leaves and stir into cheese mixture until melted and dissolved.
5. Strain mixture into a siphon gun. Refrigerate until cold.
6. Cook asparagus in a large saucepan of boiling salted water for 30 seconds. Drain and refresh in iced water. Drain again.
7. Strain mushrooms and thinly slice.
8. Melt butter in a frying pan over low heat. Add mushrooms and thyme. Cook, stirring, for 2 minutes. Stir in asparagus. Season. Stir in vinegar.
9. Charge siphon gun with cartridges and shake vigorously (to evenly distribute gas).
10. Divide mushroom and asparagus mixture among serving bowls. Dispense mousse into bowls and garnish with extra grated truffle.


• Every fresh truffle is different, so taste before you use, to gauge the strength of flavour you like and therefore how much to add.
• This recipe has been tested.