Scallop Leek & Bacon Mousse
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 250 | g | Chicken breast, skinless |
| 150 | g | Shellfish, scallops |
| 2 | pc | Egg |
| 400 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| 120 | g | Back Bacon |
| 180 | g | Leeks |
| 60 | g | Banana shallots |
| 40 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
Preparation
Advance preparation
wash and prepare the vegetables. Warm serving bowls.
Method:
1. In a hot pan, fry the bacon, leeks, shallot and garlic paste for three minutes. Remove from the pan and chill until required.
2. To make the mousse place chicken breasts in a food processor, blend until smooth. Gradually add eggs followed by the cream until well combined.
3. Place mousse in a metal bowl, add bacon mixture and cover with clingfilm to prevent a skin forming. Refrigerate until required.
Handy hint:
Scallop mousse can me made in advance and held for 3 months in a freezer.
Healthy hint:
Use single cream instead of double to reduce fat content.
Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent recipes.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
