Beet Mousse With Curried Chicken Salad ( March, 1997) Recipe – a delicious recipe with Beets, Chicken broth, Unflavored gelatin, Unflavored yogurt, Lemon, onion. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1.
2
Peel and cube cooked beets.
3
2.
4
Place gelatin in a bowl with 6 Tablespoons water, stir.
5
Let stand 2 min and pour warm chicken stock stirring.
6
3.
7
Process together all the ingredients except gelatin.
8
Correct seasoning.
9
4.
10
Add in cooled gelatin and process just to blend.
11
5.
12
Pour into an oiled mold to set
13
Sophisticated Version:1.
14
Save 1/3 of the beet mousse, before pouring it into the mold.
15
2.
16
Once the mousse has set, remove some of the gelatin in the center , leaving sides and bottom intact, like walls.
17
3.
18
Replace the part which has been removed, with curried chicken salad to that 1/2 pkg gelatin has been added.
19
4.
20
Let set.
21
Cover with the rest of the mousse.
22
Let set.
23
5.
24
Serve on lettuce leaves.
25
NOTES : This is a very impressive dish at a buffet dinner.
312
kcal
Calories
8
g
Fat
10
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 med Beets, Cooked in their skin (up to 4), 2 1/2 c. Chicken broth (up to 3), 2 pkt Unflavored gelatin, 1 c. Unflavored yogurt, and more.
Yes, Beet Mousse With Curried Chicken Salad ( March, 1997) Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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