But common wisdom says that well prepared preserves are always better when homemade. Dried ceps and boletus have an extremely intense taste. Ceps are appreciated as the noblest species, and thus ...

Makes: 4-6 souffles Utensils needed: souffle bowls, mixer, piping bags, palette knife Ingredients: For the souffle base: 250g ...

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 ...