Dessert champignon rosemary

Dark chocolate rocks with feuillantine 

1. First, melt the chocolate in a bain-marie (50°C).
2. In a bowl, mix the feuillantine flakes and the praline.
3. Combine the two and mix (praline, feuillantine flakes/melted chocolate).
4. Form small rocks with the help of a teaspoon.
5. Then place them on a plate with greaseproof paper and put them in the freezer for about 1 hour.
6. Take them out again at the time of serving.

Dark chocolate with coffee with milk

1. Make a crème anglaise with the liquids:
2. Heat the cream, milk and coffee in a saucepan.
3. Separately, whisk the egg yolks and sugar together until the mixture whitens. Once the liquids are boiling, pour them into the whipped yolks and sugar.
4. Mix well, then return to the casserole dish and cook at 82ºC. The crème anglaise is now ready. 
5. Pour the crème anglaise over the chocolate three times.
6. Once the mixture is homogenized, pass it through a blender and then strain it to obtain a smooth and shiny texture.

Rosemary sorbet

1. Make a crème anglaise with the milk, cream, egg yolks, sugar and coffee (see above).
2. Let the rosemary infuse for 20 minutes.
3. Then strain it and then pass it to the sorbet maker.

Common mushroom

1. Thoroughly examine the mushroom heads with the knife and then pass them to the mandolin.
2. Chocolate decorations:
3. Count with the chocolate and create the decorations of your choice (in the photo, in the shape of a teardrop).