|
Double Layer Mousse
|
Preparation Time:
|
30 minutes
|
|
Cooking Time:
|
30 to 40 minutes
|
|
Serves:
|
6
|
Ingredients: Smoked Salmon Mousse
8 oz (225 g) smoked salmon
1 egg
1 French shallot, thickly sliced
1 cup (250 ml) 15% country style Ultra’cream* or Sealtest 18% cream
Salt and ground pepper to taste
Ingredients: Asparagus Mousse
2 cups (500 ml) fresh (or frozen and thawed) asparagus
2 eggs
1 clove of garlic
1/2 cup (125 ml) 35% cooking Ultra’cream* or Sealtest 35% whipping cream
Salt and ground pepper to taste
Ingredients: Red Pepper Coulis
1 cup (250 ml) prepared grilled red peppers
1 garlic clove
2 tbsp. (30 ml) red wine vinegar
|
Preparation: Smoked Salmon Mousse
|
|
1.
|
Preheat oven to 180°C (350°F).
|
|
2.
|
Place 6 buttered ramekins in a rectangular ovenproof dish.
|
|
3.
|
In a mixer, combine the ingredients of the salmon mousse.
|
|
4.
|
Distribute the mixture into the ramekins.
|
|
Preparation: Asparagus Mousse
|
|
1.
|
In a mixer, combine the ingredients of the asparagus mousse.
|
|
2.
|
Pour the mixture into the ramekins over the smoked salmon mousse.
|
|
3.
|
Fill the rectangular dish with hot water to the middle of the ramekins and bake in oven for 30 to 40 minutes until the centres are set.
|
|
Preparation: Red Pepper Coulis
|
|
1.
|
In a mixer, purée all the ingredients of the coulis.
|
|
2.
|
Pour into casserole, bring to a boil and let simmer for 5 minutes.
|
|
3.
|
Remove from ramekins onto serving plates and pour the coulis around.
|
|
Note: May also be served cold
|
|
