Sour Cream Chicken Mousse Recipe
Ingredients
| 2 envelopes unflavoured gelatine | ||
| Water or chicken broth | 2 Cup (16 tbs) | |
| Chicken bouillon cubes | 4 | |
| Lemon juice | 3 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Curry powder | 2 1/2 Teaspoon | |
| 1 teaspoon onion salt | ||
| Dairy sour cream | 2 Cup (16 tbs) | |
| Cooked chicken | 3 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Pimiento | 3/4 Cup (16 tbs), chopped | |
| Almonds | 1/4 Cup (16 tbs), roasted | |
Directions
In a large bowl, sprinkle gelatine over surface of 1/2 cup of cold water; let stand about 15 minutes to soften gelatine.
Pour boiling water, or broth, over bouillon cubes to dissolve; add lemon juice, mustard, curry powder and onion salt.
Pour bouillon mixture over gelatine, stirring until gelatine is dissolved.
Let cool about 5 minutes.
Stir in sour cream, mixing well, refrigerate until consistency of unbeaten egg white, 40 to 45 minutes.
Fold chicken, celery, green pepper, pimiento and almonds into gelatine mixture; mix well and turn into 1 1/2 quart mould or 8 six ounce custard cups.
Cover and refrigerate until mousse is firm.
Pour boiling water, or broth, over bouillon cubes to dissolve; add lemon juice, mustard, curry powder and onion salt.
Pour bouillon mixture over gelatine, stirring until gelatine is dissolved.
Let cool about 5 minutes.
Stir in sour cream, mixing well, refrigerate until consistency of unbeaten egg white, 40 to 45 minutes.
Fold chicken, celery, green pepper, pimiento and almonds into gelatine mixture; mix well and turn into 1 1/2 quart mould or 8 six ounce custard cups.
Cover and refrigerate until mousse is firm.
Chef
