Dry Aged Chicken Breast Mousse with morels

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Dry aged chicken breast farce:

288 g dry aged chicken breast without skin
188 g whole cream
43 g egg white

Dry aged chicken breast mousse with morels:

187 g finely chopped morels
20 g shallots brunoise
30 g olive oil
100 g chicken stock

Recipe preparation

Dry aged chicken breast farce:

(1) Place chicken breast in a pacotizing® beaker with whole cream, egg white and salt and pepper as needed.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours. 
(3) If necessary, pacotize® two times with overpressure. 

 Dry aged chicken breast mousse with morels:

(1) Sauté the morels with the shallots in olive oil and deglaze with chicken stock, season with salt and pepper. Let the mixture cool and mix with 105 g of chicken breast farce.
(2) Layer both masses in a silicone mold and poach at 68 °C in steam for 30 minutes.

Tip: This goes very well with the recipe: Wild garlic emulsion.