By Sophie Claudet
& Robert Hackwill
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Another Japanese delicacy brought to our tables in Thierry Voisin's unique style.
Shiitake cream soup
200g fresh shiitakes
100g dried shiitakes
15g shallots
25cl milk
150g thick cream (42% fat)
3cl vermouth
30cl white poultry meat stock
Honey vinegar
Jabugo ham
Sliced fresh shiitake
Whipped cream
Fresh herb oil
Step by step :
Sweat the sliced and fresh shiitakes
Add the shallots and the vermouth
Heat until well-reduced
Add the poultry stock, milk, and cream
Cook for 10-15 minutes
Blend, and sieve
Presentation:
- Plate up in a deep dish
- Scatter several pan-fried shiitake slices on top, with the ham, a dash of cream, and
a few splashes of herb oil, and the honey vinegar
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