How To make Basic Fish Mousse
1/2 lb Whitefish fillets
1/2 lb Cooked lobster
2 tb Finely diced onion
1/2 ts Salt
2 tb Brandy
1 tb Tomato paste
1/2 c Egg whites
3/4 c Whipping cream
PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. Add the egg whites and blend until incorporated. Transfer the mixture to a bowl, cover and chill for 30 minutes. Stir in the cream until incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.
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Heston Blumenthal's Mousse Masterclass | MasterChef Australia | MasterChef World
Learn the art of creating the perfect chocolate mousse with just two ingredients: chocolate and water. Renowned chef Heston Blumenthal demonstrates the simplicity of this dessert, showcasing how water can unlock the rich flavours of chocolate. Follow along as the mousse thickens and discover essential tips to avoid overwhipping. Elevate your dessert game with this pure and decadent chocolate treat that's ready in under 10 minutes.
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Chicken Mousse | Potluck Video
Impress your guests with this poultry mousse from Lowlife
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Smoked Salmon Mousse Think & Cook like a ⭐️⭐️⭐️Chef
Smoked Salmon Mousse Smoked Salmon Roulade Smoked salmon Pauiette on Michelin star Level by top chef Walter Trupp
Once you watched this video you will know everything there is to know about how to successfully make smoked salmon mousse roulade
I teach you every tip and trick to succeed teaching you a recipe used in three Michelin star restaurants
The goal is to help you to succeed with smoked salmon mousse, smoked salmon mousse roulade in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen
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Ingredients
12 thin slices of smoked salmon for the wrapper
150gm smoked salmon for the mousse (incl Trimmings)
20 gm unsalted butter, softened
1/2 cup of shellfish stock or fish stock or chicken stock
2 gelatine leaves
2 drops of Tabasco
¾ cup double cream, chilled
Smoked Salmon Mousse Crostini | Everyday Gourmet S5 E30
As seen on Everyday Gourmet.
Full recipe available here:
Smoked salmon mousse with crème fraîche, lime and dill by Galton Blackiston
Galton Blackiston serves up a stunning smoked salmon mousse recipe, which is incredibly simple to make in a Vitamix. The powerful motor makes light work of blending the smoked salmon and cream to a silky-smooth, lightly whipped consistency, which is then simply mixed with chives and diced cucumber for a little texture and encased in smoked salmon-lined moulds. Serve with a little salmon roe or caviar for a touch of luxury
Get the full recipe here
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How to Make Chicken Mousseline: Easy Chicken Mousse Recipe
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MOUSSELINE (BASIC RECIPE)
Yield: 450 g (1 lb)
1 lb chicken breast.
1 cup heavy cream
1 Egg white
Before and during preparation, all ingredients must be kept very cold at all times.
Salt and freshly ground black pepper, to taste
Procedure:
Trim the chicken, then remove the sinew and skin. Cut the meat into small pieces.
Season the meat with salt and pepper, then process in a Robot Coupe until smooth.
Add the egg white and process, add the cream and process until just blended and smooth. (Note: overprocessing the mixture will cause the cream mixture to break, or separate.)