Rose's Red Caviar Mousse
Over a year ago
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Ingredients
- 1 tbs Kosher Gelatine
- 2 tbs cold water
- ½ cup boiling water
- 1 tbs lemon juice
- 1tsp worcester sauce
- 2 tbs mayonnaise
- 10 fluid oz sour cream
- quarter tsp dry mustard powder
- ½ tsp horseradish (from jar & drained)
- 4 oz red caviar
Accompaniment
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Description
I once had a very dear Hungarian American friend called Rose who was a great cook and was always giving me recipes.
Method
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1
You will need a mould. Kosher gelatine is notoriously temperamental so you may have to strain off if it goes lumpy!
Soften the gelatine in the cold water for a few minutes then stirring continuously add the boiling water to dissolve. Add lemon juice, Worcester sauce and mustard. Blend well. In a separate bowl mix the mayonnaise and the sour cream. Quickly blend into the gelatine mixture and fold in the caviar. Pour into a large jelly mould and chill until set. Can be made a day in advance and unmoulded as required.
Looks best in a ring mould served with watercress in the centre as part of a buffet.
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