You are here

Delicious Egg Mousse

admin's picture
Ingredients
  Vegetable oil 1 Teaspoon
  Gelatin 1⁄2 Ounce
  White wine 3 Ounce
  Egg yolks 2 (At Room Temperature)
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Olive oil 8 Ounce (At Room Temperature)
  White wine vinegar/Lemon juice 1 Tablespoon
  Anchovies 8 , soaked in milk for 10 minutes, drained and finely chopped
  Onion 1 Large, finely chopped
  Chopped parsley 1 Tablespoon
  Chopped chives 1 Tablespoon
  Hard boiled eggs 10 , chopped
  Bechamel sauce 8 Ounce
  Double cream 8 Ounce, beaten
  Cayenne pepper 1⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Stuffed olives 10 , sliced
Directions

Using the oil, grease a 2 1/2 pint [1 1/2 quart] mould.
Turn the mould upside down on kitchen paper towels to drain out any excess oil.
Place the gelatine in a heatproof mixing bowl.
Add the wine and place the bowl over a pan of simmering water.
Stir constantly to dissolve the gelatine.
Remove from the heat.
Place the egg yolks, 1/2 teaspoon salt, the mustard and pepper in a mixing bowl.
Using a wire whisk, beat the ingredients until they are thoroughly blended.
Add the oil, a few drops at a time, whisking constantly.
Do not add the oil too quickly or the mayonnaise will curdle.
After the mayonnaise has thickened the oil may be added a little more rapidly.
Beat in a few drops of lemon juice or vinegar from time to time to prevent the mayonnaise from becoming too thick.
When all the oil has been added, stir in the remaining lemon juice or vinegar.
Taste for seasoning and add more salt, mustard and vinegar if desired.
Stir the anchovies, onion, parsley, chives, eggs and dissolved gelatine into the mayonnaise.
Fold in the bechamel sauce with the cream, cayenne, paprika and the remaining salt.
Pour the mixture into the mould and place it in the refrigerator.
Leave to chill for at least 2 hours or until it is completely set.
Run a knife round the edge of the mould and dip it quickly into hot water.
Reverse the mould on to a serving dish, giving a sharp shake.
The mousse should then slide out easily.
Garnish with the olives and serve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian

Rate It

Your rating: None
4.304545
Average: 4.3 (11 votes)