⁣Consomme
To make the consommé, using cold cepe stock , beat in the egg whites and bring to a simmer over a medium heat. Once the egg has coagulated and formed a ‘crust’on the surface, skim off the clear liquid and reserve. Check the seasoning and keep warm.
Dumplings
To make the dumplings, add the dry ingredients to a bowl and then gradually add the water a tablespoon at a time. You should end up with a nice, soft dough that isn't too wet. Poach in vegetable stock (approx 20 mins)
Pickled Mushrooms & Carrots
Bring the water and vinegar to the boil. Add the sugar, check for correct sharpness/sweetness then add ever thing else, remove from the heat.
Caramelised Onion Purée
Sweat onions and stir well, then cover with a lid. Cook for about five minutes, stirring occasionally, until the onions have collapsed and become translucent. Remove the lid and cook until the onions are a lovely deep golden-brown colour, stirring well to prevent them from catching. Transfer the onions to a blender and blend until smooth. Add the butter and blend again. Remove from the blender to a small saucepan and season. Keep warm until needed.
Onion Tuille
Peel white onions and slice thinly the middle part with the root on using the mandolin. Lay dawn the sliced onion in between 2 flat trays brush lightly with olive oil, Bake in the oven at 160 degrees for 30 minute, allow to cool.
Florets
Prepare broccoli into miniature florets, lightly steam over boiling salted water.
Shallots
Brush with oil, roast in oven, loosely wrapped in tin foil (keeping top slightly open) until soft and caramelised .
Plating
Place on 3 hot dumplings, gently garnish with the roast shallot, broccoli florets, carrot ribbon swirl and onion tuille, serve with jug/teapot of warm mushroom consommé.
⁣⁣