INGREDIENTS
ASPIC LAYER
500 ml boiling water
10 ml chicken stock powder
20 ml gelatine (or a little more for hot weather or less time)
DECORATIONS
1 carrot, peeled and blanched (lightly boiled and rinsed in cold water)
1 celery stick, cut into thin strips
2 – 3 very thin chives
MOUSSE
500 g cooked chicken or turkey meat (e.g. breasts or other leftover bits)
1 small onion, coarsely chopped
30 ml coarsely chopped tender celery
125 ml mayonnaise
5 ml curry powder
125 ml Clover Fresh Cream, whipped
Salt and pepper
GARNISH
Salad garnishes as preferred
Method
Select 6 – 8 individual round or rectangular moulds of about 200 ml capacity; or use one loaf-shaped mould or tin with 1,5 litre or 2 with 750 ml capacity and spray well with non-stick cooking spray.
Combine the water, chicken stock powder and gelatine in a heatproof jug and microwave on MEDIUM for 30 seconds or until the gelatine has melted.
Pour the mixture in a thin layer (1 cm) into the moulds and refrigerate or freeze a few minutes until lightly set.
Cut the carrot into thin slices (1 cm thick) and cut out into flower shapes with a tiny cutter or sharp-pointed knife.
Place the carrot flowers onto the aspic and use the celery and chives to make little stems.
Press down into the partly set aspic but not right through – the aspic should still cover the mouse when turned out.
Place the chicken or turkey meat, onion, celery, mayonnaise, and curry powder into the bowl of a food processor and blend until smooth.
Add and blend in the remaining cooled aspic.
Add the whipped cream and fold together until combined.
Adjust seasoning, spoon the mixture into the moulds, smooth the surface and refrigerate until set for at least 2 hours or until required.
When ready to serve, loosen the sides carefully with a spatula and shake the moulds gently from side to side to release the mould.
Turn out carefully and garnish.
Yields 6 servings as a light meal or up to 12 as a first course – 12 mini moulds may be used to set small individual starters.
VARIATIONS
SEAFOOD MOUSSE WITH ASPIC GLAZE
Add 15 ml tomato sauce or sun dried tomato pesto to the aspic and replace the vegetable decorations with cooked, peeled and cleaned prawns.
Replace the meat with 500 g cooked white fish.
Omit the curry powder and if more colour is needed, add additional tomato sauce or sun dried tomato pesto.
CLOVER INGREDIENTS USED IN THIS RECIPE
