Blender Chicken Almond Mousse
|Plain gelatin||2 Tablespoon (2 Envelopes)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Thin onion slice||1|
|Blanched slivered almonds||1⁄2 Cup (8 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Cooked chicken||1 Cup (16 tbs) (Large Cup, May Use Canned)|
|Heavy cream||1 Cup (16 tbs)|
Put the gelatin, boiling water, pepper, and onion in the container of the blender and blend on high speed 40 seconds.
Add to the container the almonds and eggs, cover, and blend 20 seconds.
Add the chicken stock and chicken, cover, and turn motor on high.
Remove the cover, or the little center piece of the cover, and pour in the cream, leaving the motor on high.
Blend 30 seconds with the cream, pour into a mold rinsed out in cold water, and chill until firm.