Mushroom flan

• Preheat the oven to 130 °C.

• Butter 8 ramekins and put in the refrigerator.

Realize a duxelle of mushrooms : 

• Clean and wash the mushrooms carefully. Arrange them on a cloth to absorb moisture. Heat the olive oil in a sautoir.
• Add the sprig of thyme, garlic and mushrooms.
• After cooking, drain the mushrooms to eliminate the excess juice.
• Mix all using the Cutter Bowl Master.

To make the flan :

• Beat 3 eggs.  Bring to a boil 30 ml of fresh cream. Mix using a DMX160.
• Correct seasoning.
• Sprinkle with lemon juice and add the duxelle.

• Garnish the ramekins and cook them in water bath for 25 min.
• Remove from the baking pan. Garnish with fried mushrooms and some lettuce (coeurs de sucrines).