Active Time: 45 Minutes
Total Time: 4 Hours
Combine the heavy cream, dehydrated and fresh mushrooms, thyme and garlic and bring to a boil.
Reduce the heat to a simmer and cook for 30 minutes.
Remove from heat and remove thyme stems from the mushrooms.
Bloom gelatin in 3oz of cold water.
Place the hot mushrooms in a blender and puree for 1 minute before adding the egg yolks, honey, salt, pepper and bloomed gelatin. Blend for 1 additional minutes.
Pour this mixture into two inch (height) flexible molds so its 1 inch thick.
Place in the refrigerator and chill for 2 hours or until firm.
Meanwhile, in a food processor combine the bread crumbs and dried porcini mushrooms and puree until smooth. Remove and place in a bowl.
In a second bowl combine the flour and crisp coat and whisk together.
In a third bowl add the eggs and whisk together until smooth.
Once the puree is firm, remove from molds and place on a cutting board. Cut into 1”x1” cubes.
Take six cubes and coat in the flour mixture. Remove and dredge in the egg mixture.
Remove from the egg mixture, draining off any excess liquid and gently coat in the panko mixture.
Once nicely coated, return to the egg mixture and panko mixture for a second time. Continue with the remaining squares until they are all coated twice.
In a small heavy bottom pan heat the oil to 392°F.
Place 6 coated balls in the fryer and cook for 1 minute or until golden brown.
Remove with a slotted spoon and place on a paper towel lined plate.
Fry the remaining squares and enjoy.