Wild Mushroom Brulée – Maitake and gorgonzola custard with pancetta brulée
Being a fan of Italian cooking I frequently enjoy room temperature dishes that you might see served cold or hot. This savory dish was something that I am happy to say was delightful at any temperature. I know you can say “add bacon and blue cheese to anything and you pretty much have a winner,” but the consistency and creaminess of the savory custard was just delightful and the crack of the spoon on the pancetta was just as satisfying as breaking through a crust of turbinado sugar.
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chefnroc reblogged this from ffffood and added:
mushroom brûlée.....gotta try this recipe
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