Chicken Mousse Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Cooked chicken | 2 Cup (16 tbs), finely chopped | |
| Celery | 1/2 Cup (16 tbs), finely chopped | |
| Onions | 1/4 Cup (16 tbs), finely chopped | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Mayonnaise | 1 1/2 Cup (16 tbs), made | |
| Tarragon vinegar - 1/4 cup | ||
| Salt | 2 Teaspoon | |
| Red cayenne pepper | 1/8 Teaspoon | |
Directions
GETTING READY
1 Using vegetable oil, brush the inside of a 1-quart souffle dish or ring mold.
2 Invert the mold on paper towels to drain.
MAKING
3 Into a heatproof measuring cup, pour water and sprinkle the gelatin over it.
4 Allow the gelatin soften for 2 or 3 minutes.
5 Set the cup in a small skillet of simmering water and, stirring constantly, cook over low heat until the gelatin dissolves.
6 Remove the cup of gelatin from the skillet and set aside.
7 Meanwhile, through the finest blade of a food grinder, put the chicken, celery and onions.
8 In a chilled bowl, whip the cream with a wire whisk until it is stiff.
9 In a deep bowl, mix the mayonnaise, vinegar and the reserved gelatin.
10 Stir in the ground chicken and vegetables, salt and cayenne, then fold the whipped cream into the mixture with a rubber spatula.
11 Taste for the seasoning.
12 In the prepared mold, put the mixture, spreading it evenly and smoothing the top with the spatula.
13 Cover tightly with foil or plastic wrap.
14 Place in refrigerator for at least 3 hours, or until the mousse is firm.
SERVING
15 Carefully run a sharp knife around the sides of the mold.
16 Breifly dip the bottom in hot water for a few seconds.
17 Place a chilled serving plate upside down over the mold, quickly invert, holding firmly.
18 Carefully slide out the mousse.
1 Using vegetable oil, brush the inside of a 1-quart souffle dish or ring mold.
2 Invert the mold on paper towels to drain.
MAKING
3 Into a heatproof measuring cup, pour water and sprinkle the gelatin over it.
4 Allow the gelatin soften for 2 or 3 minutes.
5 Set the cup in a small skillet of simmering water and, stirring constantly, cook over low heat until the gelatin dissolves.
6 Remove the cup of gelatin from the skillet and set aside.
7 Meanwhile, through the finest blade of a food grinder, put the chicken, celery and onions.
8 In a chilled bowl, whip the cream with a wire whisk until it is stiff.
9 In a deep bowl, mix the mayonnaise, vinegar and the reserved gelatin.
10 Stir in the ground chicken and vegetables, salt and cayenne, then fold the whipped cream into the mixture with a rubber spatula.
11 Taste for the seasoning.
12 In the prepared mold, put the mixture, spreading it evenly and smoothing the top with the spatula.
13 Cover tightly with foil or plastic wrap.
14 Place in refrigerator for at least 3 hours, or until the mousse is firm.
SERVING
15 Carefully run a sharp knife around the sides of the mold.
16 Breifly dip the bottom in hot water for a few seconds.
17 Place a chilled serving plate upside down over the mold, quickly invert, holding firmly.
18 Carefully slide out the mousse.
Chef
