Egg Mousse
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard-boiled |
|
| 1 | teaspoon |
gelatin, unflavored
|
*
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 2 | teaspoons |
anchovy essence
|
* |
| 5 | ounces |
chicken broth
|
|
| 1 | cup |
whipped cream
|
|
| 1 | x |
paprika
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard-boiled |
|
| 5 | ml |
gelatin, unflavored
|
*
|
| 15 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
anchovy essence
|
* |
| 144.5 | ml/g |
chicken broth
|
|
| 237 | ml |
whipped cream
|
|
| 1 | x |
paprika
|
*
|
| 1 | x |
salt
|
*
|
Directions
Finely chop the egg whites.
Sieve the egg yolks.
Add gelatine to chicken stock and heat until it dissolves.
Cool and allow mixture to begin to set.
Put stock and seasoning into whipped cream.
Fold in yolks and whites, place in dish and chill.
Decorate and serve.
