Remember the lovely girl that gave me the edible blossoms? One day I left her home and she said "you have to bring some of this home..a chef I worked with shared the recipe with me"..it's a mousse to spread on crostini..crackers or fresh baguette.
Jacques and I enjoyed it so much I aksed her for the recipe..
I loved the way the recipe was handwritten..with a note at the top..thanking the chef.. for everything he taught her..that she would always remember him and the faith in herself he gave her:)
I made the recipe with chicken..and it's wonderful..It made several pots..
I used nice mousse pots w/ lids.. mini tureens.. this one I had put cling wrap in the bottom..thus the uneven edges.. but it's not necessary and I did not on the others..I sprinkled festive peppercorns on top..This recipe freezes heavenly well..You will always have a pot on hand..If you can hold onto them..
For your no-knead breads.. your beer almost no-knead breads.. your 5 Minute Artisan Breads..or your
Ann T breads
On one of her boards:)
A true keeper recipe..
1 chicken breast..or pheasant:)
1 container chicken livers
3 cups heavy cream
2 packages Knox Gelatin(I will try w/ Agar2 also)
1/2 chopped onion
1-2 cloves garlic
The above is the recipe..but.. you add the spices you want..
I sautéed the onion.. a bit of garlic..cooked the cut up chicken breast and livers..deglazed with Porto.. seasoned with salt and pepper and rosemary and sage.. thyme..you can add a touch of cayenne and allspice..I omitted the allspice.. parsley..
Fresh herbs are perfect..but dry will do..
Put everything in the food processor and process until smooth..add the cream that you have diluted your gelatin in..Whisk again..at this time you can add some whole peppercorns..not before or they will be chopped to bits..
Taste your mousse before potting and freezing..adjust seasonings..always taste:)
Pour the mousse in all your pretty jars and sprinkle some color on top..Let solidify and freeze.
I only have a photo of my first little practice pot..But imagine in pretty white and see through pots..
Perfect for the upcoming Holidays..
With this recipe..Jana will be the one I think of..For her "AMAZING" recipe!