Prawn And Curd Cheese Mousses
|Sieved cottage cheese/Low fat curd cheese||225 Gram|
|Plain unsweetened yogurt||150 Milliliter (0.25 Pint)|
|Chicken stock||150 Milliliter (0.25 Pint)|
|Dry white wine||2 Tablespoon|
|Powdered gelatin||3 Teaspoon|
|Dill sprigs||1 Tablespoon (For Garnish)|
|Low calorie mayonnaise||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dry white wine||1 Tablespoon|
1. Mix the cottage cheese with the yogurt and chicken stock; beat until quite smooth.
2. Put the wine and gelatine into a small bowl; stand in a pan of hot water and stir until the gelatine has dissolved.
3. Stir the gelatine into the cheese mixture, and add the chopped dill, salt and pepper to taste and the chopped prawns.
4. Spoon the prepared mixture into 4 or 8 lightly greased individual moulds (depending on size); chill until set, about 3 hours.
5. For the sauce, mix the mayonnaise, lemon juice and white wine together, adding salt and pepper.
6. Unmould 1 or 2 set mousses on to 4 small plates, spoon on some sauce and garnish with a sprig of dill.