I've never had candy top mushrooms prior to this challenge. In trying to come up with a dessert for this challenge, I was almost ready to settle on something like a strudel made with yeast. Then II remembered there was a "dessert mushroom." In reading about it, I had to try it! After all, challenges were to push me further along, right?
When the mushrooms arrived (one small ounce of dry candy tops), we opened the box. The aroma was incredible. It smelled like maple syrup and candy! My original idea of cupcakes went away and I decided to make ice cream. I've not used my Donvier ice cream maker in years. This turned out amazingly delicious and still maintained the undertone of earthy flavor.
1 1/2 cup heavy cream
1/2 cup whole milk
1 beaten egg
1/2 cup of Splenda brown sugar
1 tbs molasses
1/5 ounce of ground candy cap mushrooms
Mix the liquids until sugar has dissolved. Toss everything in the Donvier ice cream maker and follow the directions, which is to crank it a few times every 4 or 5 minutes for twenty minutes. I placed it in the freezer to harden a bit.
Served with a cookie called Petit Ecolier. If that does not mean something yummy, don't translate it.
They were yummy!
Texture and Taste:
This ice cream turned out super creamy. The flavor was consistent throughout and it seemed to have many layers of flavors. One could taste the maple-ness of the candy caps along with the hint of molasses and brown sugar. We have a cup left. It will likely not make it past tonight! Of everything, I think this was my favorite course....and I loved it all. I still have enough of the candy caps left to make this 4 more times!
Thank you so much for viewing my mushroom challenge meal! (Yes, picture two shows a thumb print! This ice cream is excellent when served with thumbs too!)