Egg Mousse with Caviar
|Double cream||1⁄4 Pint (1 1/2 Deciliter)|
|Chicken stock||1⁄2 Pint (3 Deciliter)|
|Gelatin powder||1⁄2 Ounce (15 Grams)|
|Powdered gelatin||1⁄2 Ounce (15 Gram)|
|Worcestershire sauce||1 Teaspoon|
|Freshly ground pepper||To Taste|
|Lumpfish roe||4 Ounce (Caviar Style, 1 Jar)|
|Caviar style lumpfish roe||2 Ounce (1 Small Jar)|
|Watercress||1 (As Required)|
1) In a saucepan, cover the eggs with cold water, bring to the boil and simmer for 6-8 minutes until hard boiled. Drain, cool immediately and shell.
2) In a basin, sieve the egg yolks, then chop the cooled egg whites and add into the yolks.
3) Lightly whip the double cream, keep aside.
4) In a teacup, add 3 tablespoons stock, sprinkle over the gelatine and allow to soak for 5 minutes.
5) In a saucepan, pour rest of the stock and stir in the soaked gelatine over a low heat until dissolved. Turn off the heat and allow the stock to cool.
6) When the stock is slightly thickened and set, blend evenly into the egg mixture along with the double cream.
7) Stir in the Worcestershire sauce and sprinkle salt and pepper to taste.
8) In a china souffle serving dish, pour the mixture and spread evenly. Cover with a foil and chill until firm.
9) Turn the egg mousse out on to a serving plate, surround with the watercress, spoon the caviar over the mousse and serve immediately with thinly sliced brown bread and butter.