Morel, walnut and poultry soufflé

Préparation du soufflé

• Thinly slice the fresh onions and cut the Morels lengthways (in half or quarters depending on size).
• Fry the fresh onions and morels in a little butter (with a dash of grape seed oil).
• Deglaze with the Quinquinoix, then pour over the crème fraiche. Season to taste
• Simmer for 2 minutes, then add the chicken juice, turn off the heat and leave to cool.
• Set aside some of this mixture in 6 ramekins (with at least one piece of morel mushroom in each).
• Cut the chicken into strips and chop the walnuts with a knife. Then blend these two ingredients in a food processor, adding the onion/mushroom/cream mixture... mix well and set aside in a bowl. This will form the base of the soufflé.
• Whisk the egg whites until stiff: start at medium speed, then in the last few moments turn up the motor to maximum speed... Be careful, good egg whites should be supple and not brittle... in other words, don't stop the motor too late so that the soufflé will rise more quickly.
• Add the first "spoonful" to the bowl to loosen the mixture, then fold in all the egg whites... the ratio by volume is roughly a quarter of the mixture to 3/4 of the egg whites.
• Using semi-melted butter, brush the soufflé dish and fill with the mixture, avoiding touching the edges, then place in the oven for 10/15 minutes at 180°.
• Serve straight from the oven, topped up with one of the ramekins reserved above so that when you're ready to eat, you can mix a piece of the soufflé with a little of the sauce or a whole piece of mushroom.