Caviar Mousse
A community recipe by passionfruitNot tested or verified by Nigella.com
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Soak the gelatine in 50 ml cold water. Add 75 ml boiling water to dissolve the gelatine for liquid to equal 125 ml. Allow to cool. Beat the cream, fold in all the other ingredients and mix gently. Pour into a ring mould or into six individual ramekins. (You might want to line the bases of these with baking paper circles but remember to take them off!). Allow to set. Turn out. Garnish with mixed greens and lemon twists. Serve with Melba toast.
Soak the gelatine in 50 ml cold water. Add 75 ml boiling water to dissolve the gelatine for liquid to equal 125 ml. Allow to cool. Beat the cream, fold in all the other ingredients and mix gently. Pour into a ring mould or into six individual ramekins. (You might want to line the bases of these with baking paper circles but remember to take them off!). Allow to set. Turn out. Garnish with mixed greens and lemon twists. Serve with Melba toast.
Introduction
Absolutely delicious - and you can use black salmon roe so it doesn't have to be so expensive!
Absolutely delicious - and you can use black salmon roe so it doesn't have to be so expensive!
Ingredients
Serves: serves 6 - 8
Metric
Cups
- 15 millilitres gelatine (powdered)
- 250 millilitres cream
- ½ lemon (juice)
- 200 grams caviar (black)
- 15 millilitres onions (finely grated)
- 45 millilitres mayonnaise
- ½ fluid ounce gelatine (powdered)
- 8⅘ fluid ounces cream
- ½ lemon (juice)
- 7 ounces caviar (black)
- ½ fluid ounce onions (finely grated)
- 1⅗ fluid ounces mayonnaise
Method
Caviar Mousse is a community recipe submitted by passionfruit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by skatlammetjie on 23rd December 2012
Show more commentsI decided on passionfruit's Caviar Mousse for starters on Christmas Day. I did a trial run a few weeks ago and it's a WINNER! It was so easy, not expensive and (very handy to avoid the last-minute panic) it keeps for ages in the fridge. In fact, the longer I kept it the better it tasted. Thanks so much!