1 egg, hard-boiled and chopped
chopped fresh parsley
1 pint (600 ml) aspic jelly
568 ml (1 pint) milk
2 bay leaves
20 ml (4 level tsp) gelatine
3/4 stick (6 Tbsp) 75 g butter
6 level tbsp (90 ml) flour
2 lb (900 g) boiled bacon, roughly chopped
1 onion, skinned and roughly chopped
2 tbsp (30 ml) creamed horseradish
120 ml (8 tbsp) fresh double cream (heavy cream)
2 tbsp (30 ml) sherry
salt and freshly ground pepper
chopped fresh parsley
1 pint (600 ml) aspic jelly
568 ml (1 pint) milk
2 bay leaves
20 ml (4 level tsp) gelatine
3/4 stick (6 Tbsp) 75 g butter
6 level tbsp (90 ml) flour
2 lb (900 g) boiled bacon, roughly chopped
1 onion, skinned and roughly chopped
2 tbsp (30 ml) creamed horseradish
120 ml (8 tbsp) fresh double cream (heavy cream)
2 tbsp (30 ml) sherry
salt and freshly ground pepper
method
1. Set the egg with the parsley and a little liquid aspic in the base of eighteen oval ramekin dishes each holding about 100 ml (4 fl oz).
2. Infuse the milk with the bay leaves. Sprinkle gelatine over 60 ml (4 tbsp) water in a small bowl and leave to soak.
3. Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the strained flavoured milk. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens. While still hot stir in the soaked gelatine until dissolved.
4. Place the bacon and onion in a food processor or powerful blender with the cool sauce and horseradish; blend until smooth. This will need to be done in several lots. Turn out into a bowl and stir in the fresh cream, sherry and seasoning to taste.
5. Spoon into dishes and refrigerate to set.
6. Run a warm knife around the mousses and dip the bases of the dishes in warm water for about 10 seconds to.loosen the aspic.
Turn out on to a serving platter.
2. Infuse the milk with the bay leaves. Sprinkle gelatine over 60 ml (4 tbsp) water in a small bowl and leave to soak.
3. Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the strained flavoured milk. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens. While still hot stir in the soaked gelatine until dissolved.
4. Place the bacon and onion in a food processor or powerful blender with the cool sauce and horseradish; blend until smooth. This will need to be done in several lots. Turn out into a bowl and stir in the fresh cream, sherry and seasoning to taste.
5. Spoon into dishes and refrigerate to set.
6. Run a warm knife around the mousses and dip the bases of the dishes in warm water for about 10 seconds to.loosen the aspic.
Turn out on to a serving platter.
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