When in season, cep is often used in the kitchen. Not only in hearty applications, but this versatile mushroom can also provide a surprising touch in desserts, for example in the form of a caramel and served with chocolate mousse and a nut crumb.
Cheese fondue was the inspiration for this dish. The traditional white wine is replaced by a Westmalle Tripel that mainly has citrus and woody aroma molecules in common with cep. The citrus notes of the beer ensure freshness in the cheese cream that we have strengthened by grating some lemon zest on the cep at the end. In addition to the citrusy link in the coffee, there are roasted, malty notes that provide an extra aromatic link with the cep. These malty notes also ensure the link with Emmental The puffed quinoa provides a delicious contrasted crunch and a slightly nutty touch. 
Porcini with coffee, cheese and puffed quinoa
Makes 4 servings
Coffee sauce
preparation brewed coffee
- 2dl Water
- 10g coffee, freshly ground
Make coffee with the water and the ground coffee.
preparation sauce
- 100 g onion
- thyme
- 1 bay leaf
- 15g soy sauce
- 50g red wine
- 150g beef bouillon
- 100g brewed coffee
Fry the onion with the thyme and bay leaf in butter. Deglaze with soy sauce and red wine. Add the beef bouillon and the fresh coffee. Reduce on low heat. Sieve, season to taste and finish the sauce with a little butter.
Cheese crème
preparation
- 2,5dl milk
- 0,5dl Westmalle Tripel
- 200g grated cheese (Emmental, Gruyère,…)
- 4,5 g Kappa
Bring the milk with the beer and the kappa to a boil. Add the cheese and mix until homogenous. Pour onto a plate and let gel. Cut into pieces and mix until a homogeneous, smooth paste.
Porcini
preparation
- 8 porcini
Clean the mushrooms and pan-fry in hot butter. Season to taste.
Arrange some cheese crème and pan-fried porcini on a plate. Spoon some sauce around it and garnish with puffed quinoa and lemon zeste for a refreshing touch. Serve with a Westmalle Tripel
