Cucumber, preserved pepper, red cabbage, and parsley for garnish
Cucumber, preserved pepper, red cabbage, and parsley for garnish
Strain the wine into a bowl
Powder the gelatin on top and let it rest for about 2 minutes
Heat over low heat to dissolve, stirring constantly
Melt 2 soup spoons of butter in a small frying pan
Add the chicken thighs and fry until they are firm on the outside but still slightly pink on the inside
Pulse the chicken and smoked breast in a food processor or blender until smooth and creamy
Add the remaining butter, milk, mustard, and heavy cream
Mix in the dissolved gelatin
Pour the mousse into an 8-inch ring mold greased with oil
Refrigerate until set and unmold
If desired, garnish with cucumber, pepper, red cabbage, and parsley
Serve chilled.
