1 can of tuna (1 1/4 to 1 1/2 cups) drained
1/4 cup of cold water
1 tablespoon of flavorless gelatin
1 cup of mayonnaise
1 tablespoon of lemon juice
1/4 cup of finely chopped onion
1/4 cup of finely chopped green scallion
salt and white pepper to taste
1/4 teaspoon of mustard powder
3/4 teaspoon of manna powder
1/3 cup of whipped heavy cream
1 can of tuna (1 1/4 to 1 1/2 cups) drained
1/4 cup of cold water
1 tablespoon of flavorless gelatin
1 cup of mayonnaise
1 tablespoon of lemon juice
1/4 cup of finely chopped onion
1/4 cup of finely chopped green scallion
salt and white pepper to taste
1/4 teaspoon of mustard powder
3/4 teaspoon of manna powder
1/3 cup of whipped heavy cream
In a small saucepan, place the water and sprinkle with gelatin
Heat over low heat and stir with a wooden spoon until the gelatin is dissolved
In a large bowl, mix together the mayonnaise, lemon juice, and dissolved gelatin
Add the chopped onion, scallion, and tuna to a blender, and blend for a short time
Combine the purée with the mayonnaise mixture
Season with salt and pepper to taste, and blend at medium speed until well combined
Mix in the whipped heavy cream
Spread the mousse into an angel food cake pan or a 1- to 1 1/2-quart mold, or a British-style cupcake tin
Cover with aluminum foil and refrigerate for 3 to 4 hours
When serving, remove the foil, cut around the edges of the mold with a knife, and dip into hot water for 8 seconds
Cover the mold with a plate and flip it over to unmold
If necessary, repeat the process
Serves 4 to 6.
