Preparation time: 3 to 4 hours
Cooking time: 45 minutes
Serves: 20
Ingredients:
Mushroom filling
500 gms Button mushroom, thinly sliced
400 gms White onion, roughly chopped
8 gms White pepper
500 ml Cooking cream
100 ml Truffle oil
Salt to taste
30 ml Sunflower Oil
20 Dumpling wrapper, store-bought
Demi glace
2 kg Beef bone
5 cloves Garlic
100 gms White onion
250 gms Carrot
250 gms Celery
250 gms Leeks
10 gms Parsley
20 gms Rosemary
2 gms Bay leaves
20 gms Thyme
5 ltr Water
Truffle cream
1 ltr Cooking cream
5 gms White pepper
80 ml Truffle oil
Salt to taste
Method
Mushroom filling
Sauté the onion and button mushrooms together until they brown. Season with salt and pepper and let it cook further.
Add the cooking cream and reduce it for about 10 to 15 minutes. Turn off the flame and add the truffle oil last.
Let the stuffing cool down before assembling it. Once it's cold, place 25 grams of stuffing inside the dumpling wrapper and fold it into your desired shape.
Then, steam the mushroom dumplings for about 4 to 5 minutes until they become translucent over a medium flame. Set it aside.
Demi-glace
Preheat the oven to 220°C and roast the bone for 45 minutes.
Sauté the mirepoix (which includes onions, carrots, and celery in a 2:1:1 ratio) until it browns. Roughly chop the vegetables before sautéing.
Once the bones are ready, add them to the mirepoix and sauté for 5 to 10 minutes to combine the flavours.
Add 5 litres of water and let it reduce for 5 hours.
Double-strain the demi-glace to remove any unwanted residues.
Then reduce demi-glace and emulsify it with cold butter until it achieves a caramel, yet not too creamy, texture. Set aside.
Truffle cream
Cook the cream until it is reduced by 60 per cent, stirring occasionally with a rubber spatula to prevent it from burning on the bottom over a medium flame.
Take the reduced cream off the flame and season it with salt, white pepper, and truffle oil.
Transfer the cream to a container and let it cool for about an hour. Store it at room temperature to prevent it from becoming too firm.
Assemble
Pour the demi-glace on the plate and arrange the steamed dumplings over it. Then, delicately spoon a dollop of truffle cream onto each dumpling. To finish, sprinkle a pinch of freshly ground black pepper and carefully arrange shiso cress to add a pop of colour and a hint of refreshing flavour.
Tips:
Be patient while reducing the cooking cream for the mushroom filling - this step is crucial for achieving the right consistency and flavour.
While making the demi-glace, pay close attention to the reduction process. It should be simmered for a long time to achieve a rich sauce.
When making the truffle cream, stir the cream occasionally with a rubber spatula to prevent burning on the bottom, and ensure it is reduced by 60 per cent to achieve the desired consistency.
Store the truffle cream at room temperature to prevent it from becoming too firm.
A rich truffle cream adds a luxurious depth of flavour to this recipe. With its carefully selected ingredients, the savoury filling provides a delightful contrast, while the velvety demi-glace brings everything together with its rich and smooth texture. When these elements come together, they create a dish that is truly a feast for the senses.
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