Rinse the wild garlic, remove the stems and pat dry. Finely chop.
Rinse the chicken, pat dry and place in freezer for about 15 minutes.
Beat the egg whites until foamy; add with half of the diced chicken, the cream and the cognac to a blender and blend until smooth. Fold in the rest of the diced chicken and season with salt and pepper. Mix in the wild garlic and pour into an oiled, shallow dish. Pour hot water around the dish and bake in a preheated oven at 180°C (approximately 350°F) for about 40-50 minutes.
Allow to cool, then remove from the dish. Serve sliced.