1.5cupsheavy cream+ ½ cup for finishing the mousse
1sheet silver gelatin
Kosher salt and pepper to taste
3tablespoongrapeseed oillard, or another high smoke point oil
Heat the grapeseed oil until smoking in a wide saute pan. Cook the chanterelles for 5 minutes, or until nicely browned and caramlized. Season the mushrooms with salt and pepper, then de-glaze the pan with the white wine and cook until evaporated.
Soak the gelatin in a few tablespoon of warm water until soft. Add the softened gelatin to the 1.5 cups cream, then heat in a pot and whisk until the gelatin is compelely melted. Next add the gelatin-cream mixture to the pan with the chanterelles and cook for 5 minutes on medium heat, stirring occasionally.
Transfer the mushroom-cream mixture to a high speed blender and puree, adding the mascarpone gradually in chunks to maintain a creamy emulsion.
Transfer the pureed mixture to the fridge, then let cool.
In the bowl of a stand mixer, whip the cream until stiff peaks from.
Gently fold the cream into the chanterelle-cheese mixture, double check the seasoning for salt and pepper, and reserve until needed.