Join me on a special culinary adventure in Portugal! After a heartfelt invitation from a fan, we collaborated in his kitchen to create a dish worthy of any fine dining establishment. Dive into this journey of flavors, techniques, and the joy of cooking together. If we can create this masterpiece, so can you. Let's get cooking!

Hazelnut mayo
- 50g of hazelnuts
- 10g of egg whites
- 15g of powdered sugar

Champagne foam
- 50g of butter
- 100g of mushrooms
- 10 peppercorns
- 2 shallots
- 2 sticks of celery
- 300ml of champagne
- 200 ml of cream
- 200 ml of cram stock
- 5g of lecithin per liter of liquid

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Music from #Uppbeat (free for Creators!):
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