Egg mousse recipe
information
If soaked gelatine is allowed to boil, it will lose its setting power. As an extra precaution, you can dissolve gelatine in a bowl set over a pan of simmering water, but this is not absolutely necessary.
An attractive way to serve this mousse, and
one that is ideal for a dinner party starter, is to set the mixture in 4 ramekins and accompany with toast.
To serve the mousse turned out, rinse inside of dish with cold water before putting in mixture: when set, run knife round edge before unmoulding on to inverted plate.
ingredients
3 hard-boiled eggs, yolks and whites separated
15 g (1/2 oz) powdered gelatine
150 ml (1/4 pint) chicken stock
300 ml (1/2 pint) thick bottled mayonnaise
1 - 2 teaspoons curry paste
few drops of Worcestershire sauce
salt and freshly ground black pepper
1 egg white
parsley sprigs, to garnish
15 g (1/2 oz) powdered gelatine
150 ml (1/4 pint) chicken stock
300 ml (1/2 pint) thick bottled mayonnaise
1 - 2 teaspoons curry paste
few drops of Worcestershire sauce
salt and freshly ground black pepper
1 egg white
parsley sprigs, to garnish
method
1. Sprinkle the gelatine over the stock in a small pan and leave for 1 - 2 minutes to soften and become spongy. Set the pan over very gentle heat without allowing it to boil, until the gelatine is completely dissolved (the liquid should be absolutely clear).
2. Leave the gelatine to cool, then whisk it slowly into the mayonnaise in a bowl until smooth.
3. Sieve the egg yolks and stir into the mayonnaise mixture with the curry paste and Worcestershire sauce. Chop the egg whites and fold two-thirds of them into the mixture. Season carefully with salt and pepper.
4. Whip the egg white stiffly and fold it into the mixture with a large metal spoon until evenly incorporated. Pour into an 850 ml (l 1/2 pint) souffle dish.
5. Refrigerate for about 3 hours or until set. Just before serving, garnish with the remaining chopped egg white and the parsley sprigs.
2. Leave the gelatine to cool, then whisk it slowly into the mayonnaise in a bowl until smooth.
3. Sieve the egg yolks and stir into the mayonnaise mixture with the curry paste and Worcestershire sauce. Chop the egg whites and fold two-thirds of them into the mixture. Season carefully with salt and pepper.
4. Whip the egg white stiffly and fold it into the mixture with a large metal spoon until evenly incorporated. Pour into an 850 ml (l 1/2 pint) souffle dish.
5. Refrigerate for about 3 hours or until set. Just before serving, garnish with the remaining chopped egg white and the parsley sprigs.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
