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Morels for dessert

Discussion in 'Professional Pastry Chefs' started by fontzmark, Apr 3, 2002.

  1. Apr 3, 2002 #1
    fontzmark

    fontzmark

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    Anyone have any suggestions for using morels in a dessert? I am thinking of a French cheese tart, individual portions in a rustic morel laden tart shell with balsamic syrup and some kind of fresh fruit. As you can see I need help, it may not work, anyone try using mushrooms in a dessert?
     
  3. Apr 3, 2002 #2
    w.debord

    w.debord

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    Your description sounds nice but I can't label it as a dessert, it's a savory tart.
    The only way I enjoy morels is fried extra crispy or made into a sauce...just eating chopped morels sauteed, ucky. I just can't think of the flavor or texture of them mixing well with sweet flavors....best I could do is some sort of dessert strudel.
     
  4. Apr 3, 2002 #3
    momoreg

    momoreg

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    I'm in agreement here with W. I can't really imagine morels in a dessert, but if I were going to pair them with sweet ingredients, I'd probably go for dried apricots or plums.
     
  5. Apr 3, 2002 #4
    cape chef

    cape chef

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    Dear Franzmark,

    I must also concure with Momo and Wendy....some things are just not designed to be overly manipulated, Morels certainly fall into this catagory.

    Experimenting for experimentings sake is not always a good thing :)
     
  6. Apr 3, 2002 #5
    anna w.

    anna w.

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    I agree with everyone on the dessert thing but I love mushroom strudel- great appetizer or first course, you might want to try that.
     
  7. Apr 3, 2002 #6
    shroomgirl

    shroomgirl

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    try candycaps....they have a maple flavor and are ok in a flan.
    or in an ice cream topping......Try meragine mushrooms for a dessert.
    I make duxelle cigars with fillo alot. Next week morel duxelle in a shroom cap for a hodo.
    **Earthy is not good for dessert.
     
  8. Apr 5, 2002 #7
    fontzmark

    fontzmark

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    Thanks.It would just seem hard to do, just wanted to ask the real pros out there if they had every done anything like this.
     
  9. Apr 5, 2002 #8
    isa

    isa

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    What about using dried morels reduce them to powder. It might be easier to use as a dessert component.


    In her book, Claudia Fleming use truffle in one of her dessert. It was to be the finale of a truffle tasting menu. She made a rice pudding, a risotto really, made with Arborio rice and flavoured with vanilla. She suggest using 1/2 to 1 ounce of winter truffle for 6 to 8 servings.
     
  11. Apr 5, 2002 #9
    m brown

    m brown

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    whoa, cheese is earthy and savory but we enjoy it as a type of dessert!!!!

    yes, go for a savory morel (sautee the morel with medira and sweet onion)and cheese tart with port soaked dried fruits, a red wine reduction and sweet and spicy nut bread, even a little baklava would fit into this very exotic dessert course taking the pallet from savory to sweet!

    morels are a little slice of heaven~

    the powder could be used in a tuille!:bounce: