Chanterelle Mushroom Pudding
Chanterelles and eggs provide protein and a distinctive woodland aroma, while sour cream makes the pudding tender and juicy. After baking, it holds its shape and slices neatly.
Slice the onion (100 g) into strips and fry it in butter (30 g). Add the chanterelle mushrooms (250 g), pour in 30 g of hot water, season with table salt (3 g), and stew for 20–25 minutes.
Remove the mushrooms from the heat and cool them slightly. Separate the eggs (150 g), whisk the yolks with the sour cream 30% (100 g), and combine them with the mushrooms.
Beat the whites until foamy and gently fold them together with the almond flour (30 g) into the mushroom mixture.
Transfer the mixture to a greased dish, brush the surface with the remaining sour cream, and bake at 180°C for 40–45 minutes. Rest the pudding for 5–10 minutes, then slice it into portions.
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