tuna mousse
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 360 grams | Tuna |
| 4 tablespoons | Mayonnaise |
| ¼ cup | Lemon juice |
| 1 small | Onion |
| 1 teaspoon | Salt |
| 1 teaspoon | Freshly ground black pepper |
| 2 tablespoons | Ketchup |
| 1 cup | Sour cream or yogurt |
| 18 grams | Kosher gelatin powder |
| ¼ cup | Water |
| ¼ cup | Hot water |
GELATIN MIX
Source: "Chedvat Habishul"
Put all ingredients for the mousse in a food processor and process for 3 minutes.
GELATIN: Mix gelatin with regular water, add hot water and mix till gelatin melts completely.
Add the hot gelatin mix to the mixture in the food processor and process for 2 minutes.
Pour the mixture into fish- shaped bowl (or any other shape you desire) and cool in refrigerator for 4 hours.
Before serving, loosen the mousse from the bowl with a sharp knife.
Put the bowl in hot water for 2 seconds. Cover the bowl with a serving plate and turn the bowl upside-down. The mousse will slide to the serving plate.
Garnish with fish eggs, gelatin cubes, parsley etc.
Posted to MM-Recipes Digest V4 #055 by eyal adelman <eemcs@...> on Feb 24, 1997.
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