HOW TO PREPARE BASIC MOUSSE:

  • Cooked Meat 450 gms
  • Chicken, fish, rabbit , boneless Reduced
  • Aspic Jelly 200 ml Thick
  • Bechamel/Veloute 60 gms
  • Double Cream 150 ml
  • Salt and Pepper to taste

METHOD:

  • Dice the meat and process to a fine paste in a blender Add the bechamel/veloute, aspic and the seasoning.
  • Fold in the whipped cream Spoon into moulds and chill n.b. the moulds could be coated with aspic jelly

HOW TO MAKE LOBSTER MOUSSE:

  • Cooked Lobster Meat 400 gms
  • Aspic Jelly 150 ml (concentrated)
  • Bechamel 60 gms
  • Double Cream 150ml
  • Salt and Pepper to taste

METHOD:

  • Process the lobster to a smooth paste.
  • Mix with the bechamel and aspic Fold in the whipped cream and the seasoning.
  • Pour into a mould and chill.

HOW TO MAKE ASPARAGUS MOUSSE:

  • Asparagus Spears (cooked) 450 gms
  • Chicken Veloute 100 gms
  • Lemon Juice 1 tsp
  • Aspic Jelly 200 ml (concentrated)
  • Double Cream 150 ml
  • Salt and Pepper to taste

METHOD:

  • Puree the Asparagus, add lemon juice, veloute and the aspic jelly Fold in the cream and the seasoning.
  • Various flavored mousse can also be used as a filling for various items such as barquettes, vol –au- vents and cucumbers, tomatoes and mushroom caps.