Chanterelle Syrup

Yield

Yield

1626 ml

Prep ingredients

• 500 ml Water
• 500 g Sugar
• 365 g Roasted Chanterelles
• 100 ml Sherry Palo Cortado
• 100 ml Italian Bitter
• 60 ml Mushroom Soy Sauce (Gluten-Free)
• 1 g Tonka Bean

Instructions

Roast chanterelles, deglaze with Palo Cortado Sherry and Italian Bitter Liqueur. Add remaining ingredients and cook sous vide at 60°C for 4 hours.