Sour Cream Chicken Mousse
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Boiling water/Chicken broth||2 Cup (32 tbs)|
|Chicken bouillon cubes||4|
|Lemon juice||3 Tablespoon|
|Dry mustard||1 Teaspoon|
|Curry powder||2 1⁄2 Teaspoon|
|Onion salt||1 Teaspoon|
|Dairy sour cream||2 Cup (32 tbs)|
|Diced cooked chicken||3 Cup (48 tbs) (Or More)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped pimiento||3⁄4 Cup (12 tbs)|
|Roasted diced almonds||1⁄4 Cup (4 tbs)|
In a large bowl, sprinkle gelatine over surface of 1/2 cup of cold water; let stand about 15 minutes to soften gelatine.
Pour boiling water, or broth, over bouillon cubes to dissolve; add lemon juice, mustard, curry powder and onion salt.
Pour bouillon mixture over gelatine, stirring until gelatine is dissolved.
Let cool about 5 minutes.
Stir in sour cream, mixing well, refrigerate until consistency of unbeaten egg white, 40 to 45 minutes.
Fold chicken, celery, green pepper, pimiento and almonds into gelatine mixture; mix well and turn into 1 1/2 quart mould or 8 six ounce custard cups.
Cover and refrigerate until mousse is firm.