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Receta Creamy Mushroom Mousse
by Global Cookbook

Creamy Mushroom Mousse
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  Raciónes: 8

Ingredientes

  • 40 gm Butter, (1 1/2oz)
  • 1 med -sized onion, finely minced
  • 300 gm Mushrooms, minced (10z)
  • 300 ml Lowfat milk, (1/2 pint) Grated rind and juice of 1/2 lemon
  • 11 gm Sachet gelatine, (0.4oz)
  • 3 Tbsp. Warm water
  • 1 x 142 millilit double cream, lightly whipped (5 floz) Salt and freshly grnd black pepper
  • 1 slc Lemon and fresh dill to decorate

Direcciones

  1. Heat the butter and gently cook the onion for 4-5 min till soft.
  2. Add in the mushrooms and cook for a further 2 min.
  3. Place the mushroom mix, lowfat milk and lemon rind and juice in a blender and blend till smooth.
  4. Dissolve the gelatine in the warm water and fold into the mushrooms mix with the cream and seasoning to taste.
  5. Pour into a 900ml (1 1/2 pint) mould and refrigeratefor at least 2 hrs till set.
  6. Dip the mould in warm water for 1-2 seconds and turn out onto a plate.
  7. Garnish with lemon slices and fresh dill.
  8. NOTES : A delicious mushroom mousse to serve with melba toast for a first course. Note the chilling time when preparing.