Number Of Ingredients 14
Steps:
- Poach chicken breasts in stock 15 minutes. Cool & shred. Put lemon juice into small, heavy saucepan. Sprinkle over gelatin & leave to soak 10 minutes. Heat olive oil in frying pan & sweat onion, spring onions & red pepper 10 minutes. In large bowl, mix fromage frais, cream, tomatoes, parsley, mustard & onion mixture. Season with salt & pepper and mix in shredded chicken. Dissolve gelatin over gentle heat. When warm, stir into chicken mixture. Brush ring mold with oil * spoon in mixture. Cover & refrigerate 4 hours. Unmold 30 minutes before serving. Garnish with watercress & lemon wedges.
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Wilsonrpg
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
LUQMAN Rind
[email protected]This recipe is a must-try for any chicken lover. It's the perfect balance of savory and creamy.
Bernice Baldacchino
[email protected]I've never been a big fan of chicken mousse, but this recipe changed my mind. It was light and flavorful, and I couldn't get enough of it.
TAWHID YT
[email protected]This was my first time making chicken mousse and it turned out great! I was worried it would be too difficult, but it was actually quite easy.
Kumi
[email protected]I love this recipe! It's so simple and elegant.
Kalungi Aminah
[email protected]This mousse is the perfect party appetizer. It's easy to make ahead of time and it's always a crowd-pleaser.
MD mojammel islam
[email protected]So good! I made this for a potluck and it was a huge hit. Everyone loved it.
Pixiebvy
[email protected]This recipe is a keeper! The mousse was delicious and so easy to make. I will definitely be making it again.
Blaster kakora Rwodzi
[email protected]I've made this mousse several times now, and it's always a success. It's so easy to make, and it always comes out perfectly.
Shadowsgot me1
[email protected]This chicken mousse was a hit at my dinner party! It was light and airy, with a delicate flavor that everyone loved. I served it with a simple salad and some crusty bread, and it was the perfect meal.