Chicken Pumpkin Mousse Recipe
Summary
Preparation Time30 MinCooking Time10 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupExotic
Ingredients
| Chicken Breast Halves - 1,(4 to 4 1/2 ounces), skinless, boneless, cut into 1-inch chunks | ||
| Eggs | 2 | |
| Solid-Pack Pumpkin Puree - 1 cup | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Coriander Sprigs - a few, for garnish | ||
| Tomatoes | 2 Can (10oz), diced (FOR TOMATO SALSA) | |
| Jalapeno Chile - 1, seeds and ribs removed | ||
| Yellow onion | 1/2 (FOR TOMATO SALSA) | |
| Cilantro leaves | 1/2 Bunch (100gm) (FOR TOMATO SALSA) | |
| Lemon juice | 1 Tablespoon (FOR TOMATO SALSA) | |
| Salt | 1 To taste (FOR TOMATO SALSA) | |
Directions
GETTING READY
1. Pour 1 can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice, and salt.
2. Blend until fairly smooth and pour in the second can of tomatoes and blend a little bit.
3. Adjust seasonings to taste by adding more lemon juice and salt.
4. Keep aside for later use.
MAKING
5. Prepare the Tomato Salsa.
6. In a food processor put 1egg with the chicken cubes and make a fine puree.
7. Now add the, pumpkin puree, cream, salt, cumin, pepper and the other egg and using a whisk blend it nicely until soft and fluffy.
8. Take a 1 and1/2 quart microwave safe bowl and put this mix into it.
9. Cover with a microwave safe plastic wrap and microwave at three quarters power for 3 minutes, stir the mixture after every minute.
10. Grease 4 microwave safe custard cups (6 ounce each) and divide the mixture equally in these cups smoothen the top with the back of a spoon.
11. Cover the cups with microwave-safe plastic wrap and make a few holes in it.
12. Microwave at three quarters power for 4 to 5 minutes, or until almost set; rotate each cup one quarter turn after 2 minutes.
13. Remove from the microwave and leave it for 10 minutes, covered.
SERVING
14. Remove from the mould and serve hot with Tomato Salsa and garnished with coriander sprigs.
1. Pour 1 can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice, and salt.
2. Blend until fairly smooth and pour in the second can of tomatoes and blend a little bit.
3. Adjust seasonings to taste by adding more lemon juice and salt.
4. Keep aside for later use.
MAKING
5. Prepare the Tomato Salsa.
6. In a food processor put 1egg with the chicken cubes and make a fine puree.
7. Now add the, pumpkin puree, cream, salt, cumin, pepper and the other egg and using a whisk blend it nicely until soft and fluffy.
8. Take a 1 and1/2 quart microwave safe bowl and put this mix into it.
9. Cover with a microwave safe plastic wrap and microwave at three quarters power for 3 minutes, stir the mixture after every minute.
10. Grease 4 microwave safe custard cups (6 ounce each) and divide the mixture equally in these cups smoothen the top with the back of a spoon.
11. Cover the cups with microwave-safe plastic wrap and make a few holes in it.
12. Microwave at three quarters power for 4 to 5 minutes, or until almost set; rotate each cup one quarter turn after 2 minutes.
13. Remove from the microwave and leave it for 10 minutes, covered.
SERVING
14. Remove from the mould and serve hot with Tomato Salsa and garnished with coriander sprigs.
Chef
