Ingredients :

• Morel mushrooms — Choose large ones — at least 5 cm high — so you can stuff them without fighting the piping bag. Fresh spring ones have an earthy, nutty scent that no dried version truly copies. If you only find dried ones, rehydrate for 30 minutes in lukewarm water and pat dry well. Quickly rinse fresh ones, but never soak them — they drink water and lose all their character.
• Scallops — 150 g go into the mousse, the most beautiful ones are seared whole. Choose firm scallops, a slightly pinkish white — not gray, not translucent. If buying them in the shell, clean them well and, above all, dry them with paper towels before cooking. A wet scallop doesn’t brown: it releases water and ends up steaming, which is exactly what we don’t want.
• Blood orange — We only use the zest, never the juice. The goal is the fragrance — that slightly floral and wild note that makes the difference. Out of season, a classic orange works, but it’s less interesting. Zest directly over the blender while the mousse is still inside.
• Heavy cream — Full-fat, cold, taken out of the fridge at the last second. Cold cream incorporates better into the mousse and gives a lighter, airier texture. With light cream or room temperature cream, the mousse will be dense, almost rubbery.