Ingredients
Equipment
Method
- In a small pan, melt the unsalted butter over medium heat. Add the finely chopped shallot and minced garlic, sautéing until softened and translucent, about 3-4 minutes. Let it cool completely.
- Place the diced chicken breast into a food processor. Add the cooled shallot and garlic mixture, egg white, salt, pepper, and fresh thyme leaves. Process until the chicken is finely minced and forms a smooth paste.
- With the food processor running on low, gradually pour in the cold heavy cream until fully incorporated and the mixture is light and fluffy. Be careful not to overmix.
- Bring a large pot of lightly salted water to a gentle simmer. Using two spoons, form quenelles (oval shapes) with the chicken mousse, or alternatively, pipe the mixture into small, lightly oiled ramekins or molds.
- Gently place the chicken quenelles or molds into the simmering water (or a steamer basket placed over simmering water). Poach or steam for 10-15 minutes, or until cooked through and firm to the touch. The internal temperature should reach 74°C (165°F).
- Carefully remove the chicken mousse from the water/steamer and drain any excess liquid. Serve immediately with your favorite light sauce or a simple green salad.
Nutrition
Notes
For an extra touch, serve the mousse with a light mushroom sauce or a simple lemon butter sauce. You can also prepare the mousse mixture ahead of time and refrigerate it for up to 24 hours, then poach just before serving.