CHICKEN MOUSSE

CHICKEN MOUSSE image

Number Of Ingredients 14

2 chicken breasts
2 pints chicken stock
Juice of 1 lemon
2 t. gelatin
2 T. olive oil
1 medium onion, finely chopped
2 spring onions, finely chopped
1 red pepper, seeded & finely diced
6 oz. fromage frais
1/4 pint double cream
2 tomatoes, peeled, seeded & finely diced
3 T. finely chopped parsley
1 t. Dijon mustard
salt & pepper.

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.