Smoked chicken mousse
In orange jelly with truffle oil. A recipe from the cooking workshops at Kookstudio 25 in Rotterdam, to make at home.
- Serves about 20
Method
Jelly
Bring the orange juice to a boil and stir in the agar-agar. Stir continuously for at least 5 minutes, until dissolved.
Pour a thin layer onto three trays and leave to cool. Cut the cold jelly into 10 × 15 cm rectangles.
Mousse and assembly
Roughly chop the chicken. Blend it with the shallot, truffle oil and mayonnaise in a food processor until smooth. Season with black pepper.
Wash and separate the salad leaves. Pipe a line of mousse onto each sheet of jelly, then use a thin spatula to roll the jelly around the mousse.
Arrange some salad leaves on each plate, drizzle a line of balsamic glaze and add a chicken mousse roll. Garnish with orange, salad leaves and alfalfa or bean sprouts.
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