Chicken Mousse Base:
1. Semi-freeze the chicken breast. Place in the Thermomix (TM) bowl with the egg white and blend on Speed 5 until smooth. Scrape down the sides of the bowl with the TM spatula as required. It is important to keep the mixture cool at this point.
2. Gradually add the cream while the TM blades are running on Speed 5 until it is all incorporated do not over mix.
3. Finally add the salt and stir in on Speed 5 briefly.
4. Add the chopped mushrooms and cooked bacon. Stir to combine.
5. Blanch the lettuce leaves in boiling water (unsalted) for 1 second and refresh in iced water. Drain. Spread each lettuce leaf flat on squares of silicone paper.
6. Spread 50 g of finished mousse onto each of 4 blanched lettuce leaves. Place remaining blanched lettuce leaves on top of the mousse to create the raviolis. The mousse should be totally encased. Refrigerate until required.
Morel and Truffle Sauce:
1. Drop the dried morel mushrooms onto the running TM blades at Speed 10. A fine morel powder will be produced. Tip out and reserve a little of this powder for dusting the plate.
2. Add the remaining ingredients into the TM bowl with the remaining morel powder and blend for 2 minutes on speed 10. Reserve until required.
Assembling the Dish:
1. To cook the ravioli, steam for 3 minutes (starting from fully steaming already) in the Thermomix Varoma. Brush the cooked ravioli with melted butter and sprinkle with salt.
2. Slice the cooked chicken ballotine. Arrange the ravioli, chicken ballotine and caramelised onion half on a plate.
3. Insert the Butterfly Whisk into the TM bowl with the morel and truffle sauce. Heat 5 minutes/60C/Speed 5 to create a froth. Sauce the plate with the froth produced from the morel and truffle sauce. Dust the finished plate with the morel powder.