Blender Chicken Mousse
|Plain gelatin||2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs) (About 125 Milliliter)|
|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)|
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.