Mousse d'Oeufs Fine (Fine Egg Mousse) is a traditional French recipe for a classic mousse of finely-chopped hard-boiled eggs in a chicken stock and cream base set with gelatine and lightly-spiced that is often served as a starter for New Year. The full recipe is presented here and I hope you enjoy this classic French version of: Fine Egg Mousse (Mousse d'Oeufs Fine).
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Ingredients:
8 hard-boiled eggs, shelled
200ml chicken stock
15g gelatine
pinch of cayenne pepper
1 tbsp freshly-grated horseradish
150ml double cream
3 tbsp finely-chopped chervil or dill
1/2 cucumber, peeled and coarsely-grated (to garnish)
freshly-ground black pepper
Method:
Chop the eggs finely then place in a large bowl. In the meantime, heat the stock in a pan until just simmering, add the gelatine and stir to melt. Once the gelatine has completely dissolved strain this stock mixture over the eggs and stir gently to combine.
Season to taste with salt and black pepper then add the cayenne pepper and horseradish. Fold in the cream and the chopped herbs then turn the mixture into a food processor and pulse briefly (stop just before the mixture becomes completely smooth).
Turn the resultant mix into a 900ml soufflé dish. Transfer to a refrigerator and chill for at least 3 hours to set (preferably over night).
Turn out of the dish, garnish with the grated cucumber, season lightly and serve.
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