John Myers
Ingredients for 4 servings:
- 100 g chanterelles (chancelli)
- 5 slices of toast
- 150 ml whipped cream
- 1 egg(s)
- Butter for the molds
Instructions
Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
a delicious side dish to any kind of meat dish
First, clean the chanterelle mushrooms. If using canned mushrooms, drain them thoroughly in a sieve. Remove the crust from the toast and cut into cubes, mix with 50 ml of heavy cream, and let stand for 10 minutes. Then add the remaining heavy cream and puree. Finally, add the egg and fold in the chanterelle mushrooms. Chill the entire mixture. Preheat the oven, including the baking tray with a water bath, to 220°C. Grease small baking dishes with butter and fill with the mixture. Tap lightly a few times to ensure the mixture is evenly distributed. Finally, place the dishes in the water bath (halfway up is sufficient) and cook on the lowest rack for about 30 minutes.
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