For 4 Person(s)
Mix the cream with thyme, garlic, salt and pepper.
Peel and slice the potatoes into 2 mm discs.
Line a baking tray with silicone or parchment paper and brush with the cream mix.
Starting in one corner, make a neat layer of slightly overlapping potato slices.
Brush again with the cream mix and repeat for another 2 layers.
Cover with silicone or parchment paper and bake for 25 minutes at 200°C.
Allow to cool.
Once chilled, cut the sheet in 75 mm wide strips lengthwise.
Line a 75 mm chefs’ food ring with silicone or parchment paper (a baked bean tin opened both ends will work if you don’t have a food ring).
Line the ring on the inside with a strip of potato sheet.
Chop and fry the onions and garlic, thyme and bay leaf.
Roughly chop the mushrooms, add to the onion and garlic mix and cook until all the juices of the mushrooms have evaporated. Season with salt and pepper.
Remove the bay leaf and food process it into a rough duxelle texture.
Soak the marrowfat peas for 2 hours.
Discard the soaking water and simmer in fresh water until soft, 40 minutes.
While the peas cook, chop and fry the banana shallots and garlic.
Drain, and blend the peas with the shallots and garlic into a mousse adding some of the cooking water if needed.
Fry shallots, garlic, bay leaf, thyme and rosemary until soft, add the white wine, 100 ml water and dried ceps and simmer until the juices are almost gone.
Pour in the cream, salt and pepper and bring it to boil.
Leave aside for 10 minutes and sieve.
Reheat for serving.
Fill the potato ring with half with pea mousse and the half mushroom duxelle.
Just before serving, bake for 15 minutes at 200°C.
Serve with the cep reduction sauce.