Marc Lorés Panadés, Executive Chef at Alila Villas Uluwatu in Bali, Indonesia, shares his recipe for The Uluwatu Mushroom.

 

You might also like enjoy reading Chef Marc’s portrait on Cook Concern with wonderful insights of the food culture in Bali.

 

Ingredients:

Coffee Meringue

  • 80 grams egg white
  • 160 grams sugar
  • 10 grams coffee

 

Pistachio Sponge Cake

  • 3 eggs
  • 80 grams pistachio
  • 20 grams plain flour
  • 80 grams azúcar

 

Preparation Method:

  1. Blend together, strain and put in a 0.5L siphon with 2 charges.
  2. Heat for 40 seconds in the microwave.

 

Mushroom Sand

  • 100grams sugar
  • 100grams butter
  • 100 grams flour
  • 30 grams dry mushrooms

 

Preparation Method:

 Streusel in the traditional way.

 

Pumpkin Toffee

  • 500 grams pumpkin
  • 50 grams palm sugar
  • 100 grams butter
  • 30 grams ginger

 

Preparation Method:

Poach all together until soft and blend until smooth.

 

Fungi Porcini Cream

  • 500 grams cream
  • 50 grams fungi porcini
  • 1 gram saffron
  • 50 grams sugar
  • 20 grams maizena

 

Preparation Methods:

  1. Cook the cream sugar and the fungi porcini together.
  2. Add saffron and at the end put the maizena to get a texture less hard than a pastry cream

 

Other ingredients:

  • Hazelnut or candle nut ice cream
  • Candle nut
  • Cocoa powder