Candy cap Pana cota

Candy Cap Panna Cotta

Candy Cap Panna Cotta
Preparation: 30 min
Cooking: 2 hr cooling down
Portions: 4
    10 g dried candy cap mushroom
    250 ml milk
    25g maple sugar
    pinch of grated Tonka bean
    pinch of salt
    6 sheets of gelantine
    237g of heavy cream (35%)
    375g quark
      Soak candy cap mushroom in milk for 30 minutes and pass them trough a blender.
      Heat up the milk slowly.
      Soak the gelatine sheets in cold water.
      Dissolve et warm milk and add spice and salt.
      Cool down.
      Whip heavy cream with maple sugar untill yogurt thickens.
      Add cream and quark.
      When gelatine starts to bind the milk, add the cream mixture.
      Mix well.
      Deivide the mixture into 4 moulds, and refrigerate.
      Serve with a cumquat marmelade.