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  Plain gelatin 2 Tablespoon
  Cold water 1⁄2 Cup (8 tbs) (About 125 Milliliter)
  Egg yolks 4
  Milk 2 Cup (32 tbs) (About 500 Milliliter)
  Chicken bouillon cubes 2
  Chopped cooked chicken 2 Cup (32 tbs) (About 500 Milliliter)
  Parsley sprigs 1⁄4 Cup (4 tbs) (About 50 Milliliter)
  Whipping cream 2 Cup (32 tbs) (About 500 Milliliter)
  Salt To Taste

Soften gelatine in cold water.
Beat egg yolks in the top of a double boiler with the milk and add crumbled cubes.
Cook and whisk over hot water until it coats a spoon.
Remove from heat and stir in the softened gelatine until gelatine melts.
Alternately add sauce and pieces of chicken to the blender and cover.
Add the parsley with the last additions.
Whiz until chicken is minced.
Chill until slightly thickened.
Whip cream until soft peaks form and fold into the mixture.
Season to taste.
Scrape into an oiled mold and chill until set.
Unmold and dredge with finely shredded young carrot.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2648 Calories from Fat 1742

% Daily Value*

Total Fat 194 g297.7%

Saturated Fat 120.2 g601.2%

Trans Fat 0 g

Cholesterol 1448.4 mg482.8%

Sodium 2661.7 mg110.9%

Total Carbohydrates 59 g19.8%

Dietary Fiber 0.49 g2%

Sugars 54.7 g

Protein 125 g249.3%

Vitamin A 51.8% Vitamin C 33.3%

Calcium 89.4% Iron 16.9%

*Based on a 2000 Calorie diet

Blender Chicken Mousse Recipe