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.