The word "mousse", translated from French, means foam. To prepare the mousse, all products need to be cut into pieces, put in a blender and, first chopped to a homogeneous mass, and then beat into foam. Mousse can be prepared from any product. Mousses made from berries and fruits with sugar are very popular. This is a delicious dessert. Meat mousses can be a great snack or served together as a main course.
Pick your recipe
You will need
-
- 700 g of veal or lean pork;
- 3 egg whites
- 3/4 cup low-fat cream;
- 1/4 cup sherry;
- 1 bunch of fresh basil;
- salt and pepper to taste.
Instruction manual
1
Pass the veal or lean pork through a meat grinder twice. The meat will need to be brought to a homogeneous mass, so it must be carefully chopped. Rinse fresh basil under running water, separate the leaves from the stem and chop them finely. Add the resulting mass to the minced meat along with spices.
2
Beat the egg whites with a mixer until a thick, dense foam is formed, then gently introduce one spoonful of meat into the meat mass, stirring constantly to keep the contents uniform. Put your food processor at the lowest speed and, without stopping interfering, add cream and sherry to the minced meat.
3
Preheat the oven to 180 degrees. Transfer the meat mixture to a special baking dish, having previously lubricated it with oil. You need to cook the mousse in a water bath so that it turns out airy and without a hard crust. Place the mousse mold in a deep baking sheet filled with water about a quarter of the volume, and place the whole structure in a hot oven.
4
Baking time is approximately 45-50 minutes. Serve this mousse can be both hot and cold, pouring sauce on top of it. This dish is great as an independent dish or with a side dish of stewed vegetables, baked potatoes, salads, cereals.
note
The remaining yolks will make a mousse sauce. To cook it, melt butter in a frying pan, fry on it two tablespoons of flour until golden brown, stirring constantly so that there are no lumps. Pour the cream into the sauce, add spices and simmer for another 10 minutes over low heat. Then remove the mass from the heat, add the egg yolks, diluted in a small amount of sauce, mix thoroughly.
Useful advice
Instead of sherry, you can use dry white wine.
Using a different set of spicy-flavoring herbs and spices, you can give the mousse new nuances of taste every time.