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Ingredientes
- 1 x 210 g chicken breast, skinned and boned
- 2 x Egg whites
- 600 ml Double cream, very cool
- 1 pch Cayenne pepper
- 10 gm Flat leafed parsley
- 10 gm Celery leaf
- 125 gm Roquefort Cheese Butter for greasing moulds Salad leaves
Direcciones
- Prepare a steamer and heat. Cut the chicken into 1 inch dice and place into a food processor. Add in 1/4tsp of salt and puree the chicken. Gradually add in the egg whites and blend well.
- Slowly incorporate the cream and continue to blend to a light mousse onsistency, season with salt, pepper and cayenne pepper.
- Mix in the roughly minced parsley and celery leaves. Lightly grease the moulds and carefully place the chicken mix half way up the mould.
- Place the Roquefort cheese in the centre, then top with the chicken mousse. Cover with clingfilm and place into a steamer for approximately 20 min. Turn out onto a plate. Decorate with parsley and celery leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 262 | 78% |
| Total Fat 29.83g | 37% |
| Saturated Fat 18.41g | 74% |
| Trans Fat 0.01g | |
| Cholesterol 120mg | 40% |
| Sodium 85mg | 4% |
| Potassium 281mg | 8% |
| Total Carbs 5.7g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.27g | 0% |
| Protein 12.02g | 19% |
