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 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 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 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