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Soured Cream And Tuna Mousse

Ingredients
  Gelatin 1⁄2 Ounce (15 g)
  Water 1⁄4 Pint (150 ml)
  Sour cream 1⁄2 Pint (300 ml)
  Watercress 1 3⁄4 Ounce, stalks removed and leaves finely chopped (1/2 bunch)
  Canned tuna fish 1 Ounce, drained and flaked (1 can, 200 g)
  Lemon juice 2 Teaspoon (10 ml)
  Salt To Taste
  Freshly ground black pepper To Taste
  Watercress sprigs 3 (to garnish)
Directions

MAKING
1. In a pan, mix together gelatin and water, leave for 5 minutes until spongy, and then heat gently until dissolved.
2. In a separate mixing bowl, combine together the remaining ingredients and stir well to mix thoroughly.
3. Stir in the dissolved gelatin, then pour into 3 3/4 cup soufflé dish and chill in the refrigerator until set.
4. 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.
5. To thaw: remove wrappings and thaw in the refrigerator overnight.

SERVING
6. Garnish the top of the mousse with watercress just before serving.

Recipe Summary

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

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