Cottage Cheese And Crab Mousse Recipe
Ingredients
| Gelatine | 15 Gram | |
| Water | 150 Milliliter | |
| Cottage cheese | 450 Gram | |
| Watercress - 1/2 bunch, stalks removed and leaves finely chopped | ||
| Crab meat | 1 Can (10oz) | |
| Single cream | 3 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| A few sprigs of watercress - to garnish | ||
Directions
MAKING
1. In a pan of hot water and stir until the gelatine has dissolved.
2. Put the cottage cheese in a bowl and add salt and pepper.
3. Add the crabmeat, cream and lemon juice; mix very thoroughly.
4. Stir in the gelatine to the crabmeat mixture.
5. Spoon the mixture into a serving bowl, then chill in the refrigerator for 2 hours.
6. Seal and return to the freezer; label the bag as it makes it easier to distinguish.
7. To thaw: remove wrappings and thaw in the refrigerator overnight.
SERVING
8. Garnish the mousse with watercress sprigs and sour cream.
1. In a pan of hot water and stir until the gelatine has dissolved.
2. Put the cottage cheese in a bowl and add salt and pepper.
3. Add the crabmeat, cream and lemon juice; mix very thoroughly.
4. Stir in the gelatine to the crabmeat mixture.
5. Spoon the mixture into a serving bowl, then chill in the refrigerator for 2 hours.
6. Seal and return to the freezer; label the bag as it makes it easier to distinguish.
7. To thaw: remove wrappings and thaw in the refrigerator overnight.
SERVING
8. Garnish the mousse with watercress sprigs and sour cream.
Chef
