Pairs well with Chicken Mousse for Wellington
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Chicken Mousse for Wellington
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A chicken mousse that expands when cooked, used to help keep the layers of a Wellington tight and achieve a perfect slice.
00:10:00 total
Serves 4
medium
Main Various
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Ingredients
- chicken breast - 500 g (diced and frozen)
- egg whites - 2 (two egg whites)
- cream - watch the video to see (amount not specified, add after blending chicken and egg whites)
Instructions
- Blend chicken and egg whites: Place diced frozen chicken breast and two egg whites into a strong blender. Blend until the mixture is very smooth, pale, light, and fluffy, resembling wallpaper paste. Continue blending as long as possible before the mixture warms to about 4 or 5°C.
- Add cream: After blending the chicken and egg whites, add cream to the mixture and blend for another 2 minutes until the mousse is super stiff.
- Use mousse in Wellington: Use the chicken mousse as a layer in the Wellington to help push the crepes outward during cooking, resulting in a tight and perfect slice.
