- 1 pound [454 g] cold white roast turkey meat
- 1/4 cup [60 g] softened butter
- 2 cups [500 mL] cold white sauce
- 2 tablespoons [14 g] unflavored gelatin
- 2 tablespoons [30 mL] water
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1 pinch Cayenne pepper
- 4 tablespoons [60 mL] heavy whipping cream [35%], lightly whipped
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- Chop cold roast turkey meat twice.
- Into a medium terrine, using a wooden spoon, beat together softened butter and chopped turkey.
- Still beating, slowly mix in cold white sauce beating until creamy and smooth.
- Dissolve gelatin in water before delicately stirring it into mixture.
- Season mixture with salt, pepper and Cayenne pepper.
- Lifting mixture, slowly fold in slighly whipped cream.
- Rinse a 5-cup [1.25-L] mold under cold running water before pouring in mixture.
- Refrigerate mousse until set.
- Slice to serve, cold.
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