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Egg mousse

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Ingredients for 6 servings:

  • 200 g yogurt
  • 200 g sour cream
  • 100 g mayonnaise
  • ½ tsp salt
  • 1 tsp Fondor
  • 1 tbsp lemon juice
  • Pepper, freshly ground
  • 50 g parsley and chives, finely chopped (or frozen herb mix)
  • 6 sheets of white gelatin
  • 5 eggs, hard-boiled
  • Cress, for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Delicious for Easter brunch

Soak the gelatin in cold water. Peel the eggs and dice them with an egg separator. Mix the yogurt, sour cream, and mayonnaise with the spices and herbs. Melt the squeezed gelatin and stir in a little of the yogurt mixture. Then stir the gelatin into the remaining yogurt mixture and chill. When the mixture begins to set, fold in the finely diced eggs. Chill until ready to serve. At the table, use a tablespoon dipped in hot water to scoop out balls of egg mousse, place them on plates, and garnish with cress. Serve with a baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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