Veal Sweetbread with Smoked Apples

Clean the thymus gland from membranes and blanch it in milk. After removal, carefully remove any remaining small membranes.

Peel the apples and remove the seeds, cut into large pieces. Smoke on wood chips in a perforated tray for 10 minutes over low heat to avoid bitterness.

Place smoked apples in a container, add 10 g of butter and cook in a microwave for 4 minutes.

Drain the apples in a colander to remove excess moisture. Blend in a blender and strain through a sieve until smooth puree.

Cut white onion into thin strips and fry in butter for 40 minutes over low heat.

Add vegetable broth and simmer for another 30 minutes. At the end, pour in the cream and blend the mixture in a blender.

Salt to taste. Place the onion mixture in a siphon with a whipping cartridge to create espuma.

Dip the chicken three times in boiling water, then in ice water, again in boiling water. Hang it in a cold oven.

Preheat the oven to 250 °C and leave the chicken for 15 minutes. Remove and, while hot, peel off the crispy skin. Pat it dry slightly.

Grind dried porcini mushrooms in a blender or coffee grinder until fine powder.

Dredge the offal in wheat flour and fry in olive oil for 4 minutes until golden brown.

Soak dried morels in cold water for 3 hours. Before serving, fry in butter with chopped shallots.

Arrange smoked apple puree on a plate, place onion foam on top. Put the cooked gland on the foam, crispy skin, sprinkle with mushroom powder and garnish with fresh apple julienne and sautéed morels.