Curried Egg Mousse Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1: 430g can evaporated milk,
1 tbsp: Gelatine,
1: 430g can creamy type soup,
8: Eggs, hardboiled, chopped
1 tbsp: Curry powder,
Salt to taste,
2 tsp: Onion powder,
1 tbsp: Parsley or chives, chopped
1 tbsp: Lemon or lime juice,
2: Tarragon or dill leaves,
GARNISH
1 small: Jar lumpfish roe,
1: Lime or lemon,
Directions:
Serves 6 for lunch or 10 for entree.
Melt the gelatine with a little hot water and stir until clear.
Whip 1/2 can evaporated milk until thick. Put the remainder of milk in a
blender with the soup, curry powder, onion powder, lime or lemon juice,
melted gelatine and roughly chopped eggs, blend until smooth. Fold this
mixture with the chopped parsley into the whipped milk. Add salt to taste.
Pour into a wetted mould and refrigerate until set, then unmould and spread
the caviare on top. Surround the mousse with thinly sliced lime or lemon
and sprigs of fresh herbs. Serve with a tossed salad (and cold meat if
desired).
This dish may be accompanied by a bowl of chutney.
"Hemphills Book Of Herbs"
Source from luhu.jp
Melt the gelatine with a little hot water and stir until clear.
Whip 1/2 can evaporated milk until thick. Put the remainder of milk in a
blender with the soup, curry powder, onion powder, lime or lemon juice,
melted gelatine and roughly chopped eggs, blend until smooth. Fold this
mixture with the chopped parsley into the whipped milk. Add salt to taste.
Pour into a wetted mould and refrigerate until set, then unmould and spread
the caviare on top. Surround the mousse with thinly sliced lime or lemon
and sprigs of fresh herbs. Serve with a tossed salad (and cold meat if
desired).
This dish may be accompanied by a bowl of chutney.
"Hemphills Book Of Herbs"
Source from luhu.jp