Chicken mousse

Chicken mousse

By
From
Becasse
Makes
600 g
Photographer
Steve Brown

Ingredients

Quantity Ingredient
300g chicken breast, trimmed of all fat and sinew
10g salt
1 egg yolk
350ml pure cream
salt
freshly ground pepper

Method

  1. Chill the bowl of your blender or food processor in the freezer.
  2. Dice the chicken and put it in your processor with the salt. Whiz to a very smooth purée. Add the egg yolk and continue to purée. With the motor running, slowly pour in about 150 ml of the cream, to emulsify the mix to a velvet-smooth consistency.
  3. Pass through a drum sieve and tip into a mixing bowl set over ice. Using a spatula, fold in the remaining cream and season well.
  4. To test the flavour balance of the mousse, wrap a teaspoonful in cling film, secure tightly and poach for 2 minutes. Taste and adjust the seasonings if required.
Tags:
restaurant
Becasse
Justin
North
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