Recipe

Separate the whites and yolks of the 4 eggs. Pour the whites into individual verrines and place them in the oven to cook in a bain-marie at 130° for 10 minutes.

Prepare the stock in a saucepan by colouring the chopped onion, thyme, bay leaves, washed mushrooms and morels in butter. Add the water and cream and cook for about 15 minutes over a low heat.

Strain the stock at the end of cooking and blend the juice to obtain a frothy mixture.

Blend the mushrooms finely to make a duxelle and set aside. Cut the bread into 1 cm thick slices and toast them on both sides.

FOR THE PRESENTATION

Remove the verrines from the oven once the whites are cooked. Place a layer of mushroom duxelle on top, the mushroom mousse, then the slice of toasted bread on the glass and the raw egg yolk on the bread.