Turkey Mousse is a modern British recipe for a gelatine-based mousse incorporating left-over turkey as a main ingredient. The full recipe is presented here and I hope you enjoy this classic British version of turkey Mousse.
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Probably not a dish you'll have encountered before as it's a classic mousse, but using meat rather than fruit. Still, this is an excellent way of using up the remains of a turkey especially around Christmas time.
Ingredients:
250g lean cooked turkey meat (a mix of dark and white if possible)
3 gelatine leaves
140ml hot water<
2 egg whites
290ml double cream
freshly-ground black pepper
Method:
Place the hot water in a bowl and add the gelatine then set the bowl over a pan of simmering water. Allow the gelatine to fully dissolve then set aside to cool. Meanwhile chop the turkey very finely and add to a pestle and mortar so that it can be pounded to a very fine paste.
Strain the gelatine through a fine sieve and then mix into the turkey paste. Lightly-whip the cream so that it just stands in peaks then fold this through the ham mixture. Finally add a very generous twist of black pepper and stir in.
Cover the bowl with clingfilm and place in the fridge for half an hour. As a final step whip the egg whites into stiff peaks and fold into the ham mixture. Pour the resultant mix into a serving bowl and chill for at least two hours before serving.
