Mousseline de St Jaques aux Morels (Mousse of King Scallops and Morels)
Mousseline de St Jaques aux Morels (Mousse of King Scallops and Morels) is a traditional French recipe for a classic starter of an egg and milk mousse with scollops that's served with morel mushrooms and morel sauce and which makes an excellent starter for the traditional New Year meal. The full recipe is presented here and I hope you enjoy this classic French version of: Mousse of King Scallops and Morels (Mousseline de St Jaques aux Morels).
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Ingredients:
6 fresh king scallops
25g dried morel mushrooms
1 tbsp olive oil
300ml whole milk
350ml double cream
3 whole eggs
2 egg yolks
150ml veal stock
1 garlic clove, crushed and finely chopped
1/2 tsp fresh thyme leaves, chopped
salt and freshly-ground black pepper, to taste
Method:
Season the milk with salt, black pepper then add the dried morels and set aside for 2 hours to re-hydrate.
In the meantime, use a sharp knife to finely dice the scallops. Heat the olive oil in a non-stick pan, add the scallops and fry for about 1 minute, stirring frequently. Remove the shellfish pieces with a slotted spoon and set aside. Now add the veal stock and 150ml to the pan to deglaze. Stir thoroughly.
Drain the morels from the milk (reserve the milk) and add to the stock in the pan. Cook slowly for 7 minutes (do not boil). Take off the heat and set aside.
In the meantime, strain the milk and combine in a pan with the remaining 200ml of cream. Add the thyme leaves and the garlic and adjust the seasonings to taste. Beat together the eggs and egg yolks in a bowl until foamy. Take the milk mix off the heat and gradually whisk into the eggs, stirring thoroughly to combine. Strain this mixture through a fine-meshed sieve and set aside.
Set six ramekins in a baking dish then add enough boiling water to come half way up the sides of the dishes. Half-fill the ramekins with the milk and egg custard then divide the scallop pieces between them. Top with the remaining egg mixture then immediately place in an oven pre-heated to 140°C and bake for between 35 and 40 minutes, or until the mixture in the ramekins has set and is golden brown on top.
Remove from the oven and allow to rest for 5 minutes (during this time re-heat the morel sauce). Wipe the ramekins dry and set in the centre of a serving plate. Arrange a few of the morels on top of the ramekins then spoon a little of the sauce around them. Serve immediately.
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