Egg And Watercress Mousse Recipe
Are you looking for a compelling Egg And Watercress Mousse recipe? The European Egg And Watercress Mousse is a delight to serve and enjoy. This Egg And Watercress Mousse is always a hit as a Side Dish . The Egg And Watercress Mousse is made with Poultry which is easily available at any grocery store. I am certain both of us will concur that this Egg And Watercress Mousse is simply scrumptious.
Ingredients
6 eggs
4 tablespoons white wine
1 sachet gelatine
Salt and cayenne pepper
4 tablespoons mayonnaise
1 tablespoon lemon juice
150 ml/1/2 pint whipping cream
4 tablespoons finely chopped watercress leaves
To garnish:
Watercress sprigs
Danish mock caviare
Directions
Hard boil 4 of the eggs, shell and chop finely.
Pour the wine into a basin, add the gelatine and allow to stand for 2 to 3 minutes, then dissolve over a pan of hot water or in the microwave cooker.
Separate the last 2 eggs, put the yolks into a bowl with the salt and pepper and whisk over a pan of hot water until thick and creamy.
Add the warm gelatine liquid to this mixture.
Allow to become cold, then add the mayonnaise, lemon juice and the chopped eggs.
Whip the cream until it stands in peaks and blend into the cold ingredients, together with the watercress leaves.
Finally whisk the 2 egg whites until stiff, gently fold into the watercress mixture.
Spoon into 6 individual dishes, leave until firm, then top with small watercress sprigs and a little mock caviare.
Pour the wine into a basin, add the gelatine and allow to stand for 2 to 3 minutes, then dissolve over a pan of hot water or in the microwave cooker.
Separate the last 2 eggs, put the yolks into a bowl with the salt and pepper and whisk over a pan of hot water until thick and creamy.
Add the warm gelatine liquid to this mixture.
Allow to become cold, then add the mayonnaise, lemon juice and the chopped eggs.
Whip the cream until it stands in peaks and blend into the cold ingredients, together with the watercress leaves.
Finally whisk the 2 egg whites until stiff, gently fold into the watercress mixture.
Spoon into 6 individual dishes, leave until firm, then top with small watercress sprigs and a little mock caviare.
