Mushroom jelly with mushroom cream

Ingrediënten

• To fortify and clarify the mushroom stock
• 25g peeled and finely sliced banana shallot
• 95g dry madeira
• 500g mushroom stock (p.45)
• 1½ tsp mushroom ketchup (specialist ingredients, p.395)
• 12g leaves of gelatine, softened in cold tap water
• For the mushroom purée (layer 1)
• 30g unsalted butter
• 50g peeled and finely sliced onion
• 50g cleaned and finely sliced leek, white part only
• 200g finely sliced button mushrooms
• 15g dry white vermouth
• 150g vegetable stock (p.44)
• 15g double cream
• ½ tsp mushroom ketchup
• Salt
• 6g leaves of gelatine, softened in cold tap water
• For the mushroom jelly (layer 2)
• The clarified stock
• For the madeira and sherry cream (layer 3)
• 100g dry madeira
• 100g oloroso sherry
• 100g double cream
• Enoki mushrooms, to garnish