Molded Chicken Mousse Food

MOLDED CHICKEN MOUSSE

Steps:

• Place bouillon cubes in a large bowl and pour boiling water over them, stirring to dissolve.
• Add gelatin, lemon juice, mustard, curry, and salt. Stir till gelatin is dissolved.
• Add sour cream.
• Refrigerate for 30-40 minutes.
• Add remaining ingredients.
• Pour into 1-1/2 quart mold or smaller individual molds.
• Refrigerate about 4 hours, or until firm.

CHICKEN MOUSSE

Steps:

• 1. First cook chicken in a pot of salted water or use a chicken bouillon cube. Then purree the chicken or finely dice it.
• 2. Melt together cream cheese and tomato soup, whipping with a fork or whisk.
• 3. Just cool.
• 4. Mix together unflavored gelatine and cold water; mix into mayonnaise.
• 5. Using an electric mixer or processor, mix until smooth.
• 6. Stir in cooked shredded chicken, chopped celery, and chopped green onions.
• 7. Lightly oil a mold; pour mousse mixture in.
• 8. Refrigerate for 3 to 4 hours. Then unmold, using a hot, damp cloth around the mold. This makes it easier to come out whole.
• 9. This recipe can be adapted to shrimp. You can use 1 can of tiny shrimps instead of chicken. As for the mold it can be metal or silicone. Just use one greased or stick free 6 cup mold.
• 10. Place the molded mousse out with crackers or brushetta style bread.