Recipe: Black Savarin with Truffles

The day before:

1 Soak your dried porcini mushrooms in the milk, season with salt and ground pepper, cover and refrigerate.

The same day:

2 1 hour before eating, preheat your oven to 300°F (150°C) (thermostat 5).

3 Pour into the blender (mixer) the foie gras, the poultry breast cut into large dice, the raw egg whites, the 0.8 cup (20cl) of cream, the salt and ground pepper and a zest of nutmeg, blend for 30 seconds then add the 1/2 truffle cut into large pieces and blend for just 5 seconds, then add the 2nd half of truffles cut into brunoise and mix with a spatula.

4 Pour this mixture into small teflon savarin molds (or flexipan), preheat the oven to 355°F (180°C) (thermostat 6), place them in a shallow dish, add water halfway up and cook in a bain-marie in the middle of the oven covered for 25 minutes.

5 During cooking, drain the dried porcini mushrooms (removing them by hand to avoid passing the earth), cut them by chopping them a little, and strain the milk through a sieve fitted with a coffee filter.

6 In butter sweat these porcini mushrooms, add the cream and port, and reduce by half then add the veal stock prepared in advance.

7 Wait for the sauce to come back to a boil then blend and check the seasoning.

Keep this sauce warm