Starters and nibbles — dried morels

Morel Cappuccino

Name: Morel Cappuccino
Prep time: 3 h
Cook time: 15 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 50 g dried morels; 1 shallot; 5 dl chicken stock; 2.5 dl milk (for cooking); 5 dl milk (for soaking); 2.5 dl crème fraîche; salt; pepper

A silky morel velouté served cappuccino-style, in which whipped crème fraîche replaces the milk foam. A warm, spectacular starter that will surprise your guests.

Serves: 4 servings
Preparation: 3 h
Cooking: 15 min

Method

Rehydrate the morels in half a litre of lukewarm milk for one hour. Drain them well.
Peel the shallot and chop it finely.
Sweat the shallot with the drained morels in a covered saucepan for about five minutes. Then pour in the chicken stock and 2.5 dl of milk. Season with salt and pepper, cover and leave to simmer gently for a quarter of an hour.
Remove the lid and continue cooking for about one hour to reduce the velouté by two thirds.
Whip the crème fraîche into stiff peaks. Gently fold some of it into the velouté to give it a foamy texture.
Divide the velouté between warm glasses or cappuccino cups. Top with morels and add a quenelle of whipped cream on top before serving.