The word "mousse", translated from French, means foam. To prepare the mousse, all products must be cut into pieces, put in a blender and, first, grind until smooth, and then beat into a foam. Mousse can be made from any food. Fruit and berry mousses with sugar are very popular. This is a delicious dessert. Meat mousses can be a great snack or served together as a main course.
It is necessary
-
- 700 g veal or lean pork;
- 3 egg whites;
- 3/4 cup low-fat cream
- 1/4 cup sherry
- 1 bunch fresh basil
- salt and pepper to taste.
Instructions
Step 1
Pass veal or lean pork twice through a meat grinder. The meat will need to be brought to a homogeneous mass, so it must be carefully chopped. Rinse fresh basil under running water, separate the leaves from the stem and chop them finely. Add the resulting mass to the minced meat along with the spices.
Step 2
Beat the egg whites with a mixer until a thick dense foam is formed, then gently add it to the meat mass one spoon at a time, stirring constantly so that the contents remain homogeneous. Set your food processor to the lowest speed and stir in the cream and sherry while stirring.
Step 3
Preheat the oven to 180 degrees. Transfer the meat mixture to a special baking dish, having previously greased it with oil. You need to cook the mousse in a water bath so that it turns out to be airy and without a hard crust. Place the form with mousse in a deep baking sheet filled with water about a quarter of its volume, and put the entire structure in a hot oven.
Step 4
The baking time is approximately 45-50 minutes. You can serve this mousse both hot and cold, pouring sauce over it. This dish goes well as an independent dish or with a side dish of stewed vegetables, baked potatoes, salads, cereals.
