Candy Cap Panna Cotta

Preparation: 30 min
Cooking: 2 hr cooling down
Portions: 4

Ingredients
10 g dried candy cap mushroom
250 ml milk
25g maple sugar
pinch of grated Tonka bean
pinch of salt
6 sheets of gelantine
237g of heavy cream (35%)
375g quark

Preparation
Soak candy cap mushroom in milk for 30 minutes and pass them trough a blender.
Heat up the milk slowly.
Soak the gelatine sheets in cold water.
Dissolve et warm milk and add spice and salt.
Cool down.
Whip heavy cream with maple sugar untill yogurt thickens.
Add cream and quark.
When gelatine starts to bind the milk, add the cream mixture.
Mix well.
Deivide the mixture into 4 moulds, and refrigerate.
Serve with a cumquat marmelade.