Pumpkin/Butternut soup
2kg Butternut squash or Pumpkin flesh
300g Unsalted butter
4 Sprigs thyme
8 Coriander seeds
3 Cloves garlic
2 Juniper berries
2 Litre chicken stock
500ml Milk
500g Grated parmesan
Method
In a heavy bottomed saucepan sweat the flesh in the butter without colour until it starts to break down. Add all the other ingredients, except the parmesan, and simmer for 20 minutes. Add the parmesan and leave it to melt for five minutes then blitz the soup together. Pass through a chinois twice then correct seasoning and consistency. Chill and store.
Cepe Puree
150g Chopped onion
3 Garlic cloves sliced
125g Butter
1kg Cepes sliced
500g Button mushrooms sliced
100ml Madeira
500ml Mushroom stock
250ml Double cream
2 Sprigs thyme
Salt
Method
Sweat the onion and garlic in the butter, without colour. Add both mushrooms and sweat until they soften. Add the Madeira. Reduce by half. Add the mushroom stock and bring to the boil, simmer until cooked through (reduced by ⅔). Add the cream and blend in the vita prep. Pass through a chinois. Check seasoning and store.
Mushroom crisp film
500g Mushroom puree
100g isomalt
5g Crisp film powder
Method
Place all ingredients into a pan and gradually bring to the boil while whisking all the time. Pass through a chinois then allow to cool. Spread some of the fix as thinly as possible on a Silpat mat. Place in the oven on 90°C for 3-4 hours or until crisp and dry. Store and use as required.
Mushroom Consommé
900ml Button Mushrooms
80g Foie Gras
200g Chopped onion
2 Tablespoons tomato puree
4 Litre chicken stock
Salt
5 Egg whites
50ml Madeira
25g Dried cepes
10 Drops of Boletus flavouring
Method
Blend the mushrooms in the robo to form a mince. In a heavy bottomed saucepan, melt the foie gras, add the onions and sweat without colour until soft. Add the tomato puree and cook out for a couple of minutes. Add the stock and bring to the boil. Add a teaspoon of salt then gently simmer for 30 mins. Pass the liquid through a chinois twice then allow to cool.
Slightly whisk the egg whites and whisk in to the mushroom stock. Place in a heavy bottomed saucepan and slowly bring to the boil, stirring the mix so the egg whites do not catch on the bottom. Gently simmer for 30 minutes to clarify. Leave the liquid to settle for 5 minutes. Pass the liquid through double muslin twice. Add the Madeira, dried cepes, and flavouring. Cling film and allow to cool. Re season, pass through muslin then store.
Mushroom Jelly
250ml Mushroom consommé
25g Vegetable gel
Method
Add the ingredients together, and leave for 10 minutes. Place into a pan and gradually bring to the boil, whisking continuously. Re season. Pour into a jelly mould and store.
Parmesan Ice Cream
650ml Milk
50g Sugar
30g Dextrose
15g Glycerine
100g Pro crema
350g Grated parmesan
Method
Place all ingredients except the parmesan into a pan and bring up to the boil. Remove from the heat and allow to cool slightly.
Add the parmesan in to the mix and whisk in until completely dissolved. Blend in the vita prep, pass through a chinois and store in the freezer in a paco beaker.
Ideas for Garnish
Toasted pumpkin seeds
Grated parmesan
Chives
Chopped coco nibs
Poached Quail Egg
Bohemia received the highest score in the Channel Islands in the Good Food Guide 2016 with a glowing score of 7, its highest score yet, and was listed as the best restaurant in Jersey in the guide’s ‘Top 50 Restaurants in the UK’.
Bohemia Bar & Restaurant, Green Street, St. Helier,
Jersey JE2 4UH, Channel Islands
For reservations please call: 01534 880 588 or visit www.bohemiajersey.com
