Raft

• 2 small chicken breasts, skin removed
• 150 g (5½ oz) dried chestnut mushrooms

Meanwhile, to make a raft for the consommé, put the chicken breast, dried mushrooms, kombu and wakame into a food processor and chop finely. Lightly whisk the eggwhites by hand until soft peaks form and fold through the processed mixture.

Put the cooled stock in the stockpot over medium heat. Vigorously whisk the raft into the stock until well incorporated, stirring occasionally to make