Cappuccino of Sweetbreads, Pancetta and Morel Mushrooms (under a Crisp Choux Pastry Cage)

Ingredients

• 3 Jerusalem artichoke; boiled, refreshed, peeled and diced
• 2 slices of pancetta; cut into small lardoons
• ½ small leek, washed thoroughly; cut into small dice
• 8 large morel mushrooms (diced is acceptable); cut into small dice
• 6 chives; finely chopped
• 2 tomatoes, blanched, skinned, seeded, cut into small dice
• 4 once calf’s sweetbreads; cooked in a court bouillon, fine skin removed, cut into small dice
• ½ cup of stiffly whipped cream
• Mushroom dust
• ¼ liter port wine