Morel, walnut and poultry soufflé

Preparing the soufflé

• Slice the fresh onions and cut the Morels lengthwise (in half or quarter depending on size)
• Brown the fresh onions and morels in a little butter (and a touch of grapeseed oil)
• Deglaze with the Quinquinoix then pour in the crème fraîche. Season
• Leave to simmer for 2 minutes and add the poultry juice, turn off the heat and leave to cool.
• Reserve a little of this preparation in 6 ramekins (with at least one piece of morel in each).
• Cut the poultry into strips and chop the nuts with a knife. Then put these two ingredients in the food processor, then adding the onion/mushroom/cream mixture... mix everything well and reserve in a salad bowl. This base constitutes the soufflé apparatus.
• Beat the egg whites until stiff: start at medium speed then in the last moments turn the motor to maximum... Be careful, the good egg whites must be soft and not brittle... that is to say, you should not do not stop it too late so that the rise of the soufflé is then more solid.
• Add a first “spoon” to the salad bowl to relax the mixture and then all of the egg whites… the proportion by volume is approximately a quarter of the mixture for 3/4 of the egg whites.
• With semi-melted butter, anoint the soufflé terrine and fill with the preparation, avoiding touching the edges, then bake for 10/15 minutes at 180°.
• Serve straight out of the oven, complete with one of the ramekins reserved above so that when tasting, you can mix a piece of the soufflé with a little of this sauce or a whole piece of mushroom.