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Sour Cream Chicken Mousse

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Chicken
Interest: 
Party

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