250g milk 10g mixed dried cep mushroom powder 20g cornflour 1 egg yolk 1. Firstly, make your milk ice cream by reducing the one litre of milk in a pan by half, to 500 millilitres. Then ...

When boiling, pour the stock onto the dried ceps and seaweed and leave to infuse and cool down (30 minutes). • Pass through a fine muslin cloth to keep as clear as possible. (1 minute ...