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Champignon Cremieur with spiced blackberries

Recipe for 4 Portions:

2 Champignon Cremieur
250g blackberries (can be fresh or frozen)
1-2 tbsp balsamic vinegar
1 pinch of salt
1 tsp butter
2 pinches of gingerbread spice
1 tsp crème fraîche
2 tbsp honey


Thaw the blackberries. Heat the honey with the butter in a small pan, deglaze with balsamic vinegar and boil quickly to a concentrate. Add the gingerbread spice, a pinch of salt and the blackberries. Glaze for 1-2 minutes over a high heat.

Cut the Champignon Cremieur into segments and arrange with the lukewarm ragout of berries on four dessert plates and garnish each with 1 tsp of crème fraîche and sprigs of thyme. Goes well with unglazed gingerbread.

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