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Summer Chicken Mousse

Ingredients
  Eggs 3 , separated
  Gelatin 1⁄2 Ounce (15 g)
  Water 30 Milliliter (2 tablespoons)
  Chicken stock 1⁄2 Pint (300 ml)
  Horseradish sauce 15 Milliliter (1 tablespoon)
  Salt To Taste
  Freshly ground black pepper To Taste
  Cooked chicken meat 10 Ounce, minced (275 g)
  Celery stalks 2 , minced
  Tomato slices 4 (to garnish)
Directions

MAKING
1. Place the egg yolks in a heatproof bowl and stand over a pan of hot water; beat until thick.
2. In a pan, mix together gelatin and water, leave for 5 minutes until spongy, and then heat gently until dissolved.
3. Stir into the stock with the horseradish sauce and salt and pepper to taste, then pour onto the egg yolks and stir well to mix.
4. Fold in the chicken and celery and leave to cool.
5. Beat the egg whites until stiff, then fold into the chicken mixture.
6. Pour into a buttered 900 ml/ 1 1/2 pint/3 3/4 cup soufflé dish and chill in the refrigerator until set.
7. To freeze: wrap in a freezer bag or foil; seal and return to the freezer; label the bag as it makes it easier to distinguish.
8. To thaw: remove wrappings and thaw in the refrigerator overnight.

SERVING
9. Garnish the top of the mousse with thin tomato slices just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Interest: 
Summer, Healthy
Ingredient: 
Chicken
Cook Time: 
20 Minutes
Servings: 
4

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