1 In a saucepan put your sautéed porcini mushrooms, when they are well heated add the mixture of egg yolks, cream and cornstarch, stir on low heat until everything is thick then remove and set aside.
2 In 3 liters (3.2 qt) of salted water with a drop of olive oil plunge your cannelloni for 8 minutes then drain and transfer carefully aligning them.
3 In your porcini mushroom mixture blend with a wooden spatula the foie gras mousse.
then using a piping bag without a tip (due to texture) fill each cannelloni
4 Pour half of your coulis at the bottom of a porcelain dish and arrange your cannelloni lengthwise, coat them with the rest of the cream and sprinkle with parmesan
5 Place in oven on grill setting for 5 minutes.
Serve your cannelloni with porcini mushrooms and foie gras piping hot and gratinéed in the center of the table success guaranteed !!!
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