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Cuban Chicken Mousse recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
2 Tbsp unflavored gelatin
1/2 cup water
2 cups hot chicken broth
1 tsp salt (or to taste)
1/8 tsp pepper (or to taste)
1 tsp paprika
1 Tbsp grated onion
2 cups cooked chicken pieces, torn up hash-like in small pieces
1/2 cup celery, chopped in small pieces
1/4 cup green bell pepper, chopped in small pieces
1 cup cream, whipped to peaks
Soak the gelatin in the water for a few minutes. Add the hot broth
and stir until gelatin is dissolved. Add the salt, pepper, paprika
and onion. Place in refrigerator until it starts to gel. Add the
chicken pieces, celery, bell pepper, mixing well. Fold in the
whipped cream, carefully.
Pour into a greased mold (Sonia's Note: Pam or any other vegetable
spray is ok) Refrigerate until firm. Serve with mayonnaise over
lettuce or other greens such as watercress or escarole leaves, and
sliced tomatoes.
Sonia's Note: I like to make a watercress mayonnaise to serve with
Salmon or Chicken Mousse. You can make your own mayo in a food
processor or blender and with the motor still running, add a bunch
of clean watercress, stems and all.
Or put some store bought mayo in the blender or processor and add
the watercress.
Serves 6
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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