for 4 person

Aspic jelly layer

3 tbsp	water
3 tbsp	white port
1 parcel	aspic powder (approx. 12 g)

Morels

1 tbsp	olive oil
1	shallot, finely chopped
30 g	dried morel mushrooms, soaked, drained
4 tbsp	white port
3 tbsp	water
½ tsp	salt
a little	pepper

Cream cheese mixture

200 g	plain organic cream cheese
125 g	mascarpone
2 tbsp	flat-leaf parsley, finely chopped
	salt and pepper to taste
1 parcel	aspic powder (approx. 12 g)

How it's done

Aspic jelly layer

Bring the water, port and aspic powder to the boil while stirring, allow to cool slightly, pour into the prepared tin, chill for approx. 30 mins.

Morels

Heat the oil in a non-stick frying pan, briefly sauté the shallot and morels. Pour in the port wine and water, season, simmer for approx. 2 mins. Drain the mushrooms, retain 4 tbsp of the liquid, leave both to cool. Finely chop two-thirds of the mushrooms.

Cream cheese mixture

Combine the cream cheese and mascarpone, mix in the chopped mushrooms and parsley, season. Bring the reserved port liquid to the boil with the aspic powder while stirring, allow to cool slightly, stir into the mixture. Transfer two-thirds of the mixture to the tin, top with the remaining whole morels, press down gently. Spread the rest of the mixture on top, smooth down, cover and refrigerate for approx. 2 hrs. until set.

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