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CAVIAR MOUSSE
3-1/2 oz. jar Black Lumpfish Caviar
2 eggs
1 egg white
1 T. plain gelatin
2 T. heavy cream
1/4 c. heavy cream
4 oz. cream cheese
1/4 t. dried lemon peel
2 T. lemon juice
3 shallots, run through garlic press
Fresh chopped chives
1. Put gelatin in pyrex cup; add 1/2 c. cold water to dissolve. Place
this in pan of hot water to melt.
2. Beat 1/4 c. heavy cream until stiff.
3. Press cream cheese through sieve.
4. Separate yolks and whites of 2 eggs. Beat the three egg whites stiff.
5. Put egg yolks in saucepan with 2 T. heavy cream (use heat tamer or
asbestos pad). Beat with wire whisk over low fire until creamy (10 min.)
Remove from fire. Put into bowl.
6. Add melted gelatin and slowly add sieved cream cheese. Add lemon juice,
peel, shallots. Then fold in whipped cream and stiffly beaten egg whites.
7. Put in 5-inch souffle dish or 21/2 cup mold first rinsed in cold water,
and refrigerate for at least two hours, preferably overnight.
8. Just before guests are expected, unmold on cold plate. Spread caviar
over top and sides and surround with lots of chopped chives.
Good with plain melba toast or pumpernickel rounds.
6 appetizer servings
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