Description
This gentle, melting in your mouth French mousse of ham, of poultry and the famous Camembert cheese is a real festive table decoration! Served with garlic-peanut sauce and white wine. For the contest "One day in France..."
Ingredients
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Chicken
150 g
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Ham
150 g
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Cream cheese
250 g
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Gelatin
20 g
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Mayonnaise
4 Tbsp
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Chicken egg
2 piece
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Walnuts
1 Tbsp
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Cream
2 Tbsp
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Garlic
1 tooth
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Spices
-
Water
1 cup
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Lemon
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Parsley
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Tomato
Cooking
Soak the gelatin in Cup of cold boiled water.
Chicken or Turkey boiled in salted water, cool. I took chicken legs.
Chicken and ham mince.
Swollen gelatin heated to dissolve, but do not boil. Divide glasses into two parts and cool.
Whip whites into a thick foam.
In minced chicken and ham, add 2 tablespoons of mayonnaise, pinch of black pepper, half of the beaten egg whites and 1 part dissolved gelatin.
The mixture gently stir with a spoon until smooth and put into a mold, greased with vegetable oil odourless. Put the cold, while we're doing the second part of the mousse. To give a bit of meat mass to harden.
Grate cheese on a small grater, add 2 tbsp of mayonnaise, the remaining half of beaten egg whites and the second part of the dissolved gelatin. In the cheese mass to squeeze a little garlic who love witty and fragrant, with a light garlic taste.
Cheese curd is the same as the meat, mix well with a spoon. Stir the mix gently from top to bottom, not to allow proteins to settle. Spread this mixture on top of the already slightly frozen meat layer. Put the cold for 2-3 hours.
While the mousse cools, prepare the garlic-walnut sauce: beat the yolks to foam with a pinch of salt, add the cream, mix well and put on quiet fire. Heat, stirring constantly, until lightly thickened.
Walnuts and garlic RUB on a small grater.
Mix cream and yolk mass with the garlic and nuts, mix well. First, the sauce will be a pinkish color, then it will become purple purple.
The recipe for this mousse I found in the newspaper clippings that I collected and treasured for over 25 years!
Now get our mousse from the fridge, hold the mould over the hot steam for a few seconds and turn the mousse onto a plate. Decorate with slices of lemon, parsley and cherry tomatoes.
Mousse cut into pieces and serve with garlic-peanut sauce and table white wine.
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