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Chicken and egg mousse
Ingredients
- 4 medium British Lion eggs, separated
- 1lb 4oz/575g cream cheese (or low fat cheese)
- 2 tbsp fresh lemon juice
- 10fl oz/300ml double cream, lightly whipped until soft peaks form
- 10oz/275g finely chopped smoke cooked chicken, skinned and boned
- 2 tbsp powdered gelatine dissolved in 6 tbsp of water or dry white wine
- A few sprigs fresh herbs, lemon slices and tomato to garnish
- Salt and freshly ground pepper
Preparation time: 20 mins.
Cooking time: 0 mins.
Serves: 10.
Chicken and egg mousse
Method
- Place the cheese, lemon juice, 6 tbsp double cream, seasoning and egg yolks into a mixer and beat until smooth.
- Add the chicken, herbs, remaining cream and gelatine and carefully fold in four lightly whisked egg whites.
- Pour the mixture evenly into ten individual ramekin dishes that have been highly greased.
- Place in the refrigerator to chill until set firm.
- Serve either in the dish with toast or invert onto a plate with salad garnish with herbs, tomato and lemon slices and triangles of toast.