Best 3 Caviar Mousse Recipes

SALMON HORSERADISH MOUSSE WITH CAVIAR

Steps:

• In a small saucepan sprinkle gelatin over water and let soften 1 minute. Gently heat mixture over moderately low heat, stirring until gelatin dissolves (do not let boil).
• In a food processor purée onion. Add gelatin mixture and all remaining ingredients except salmon roe and purée until smooth.
• Lightly oil a 1-quart terrine or loaf pan (8 1/2 by 3 1/4 by 2 1/2 inches) and spread half of mousse evenly on bottom. Gently spread salmon roe evenly over mousse. Spoon remaining mousse evenly over salmon roe. Chill mousse, covered, at least 12 hours and up to 4 days.
• Just before serving, run a thin knife around edges of terrine or loaf pan and dip terrine or loaf pan in hot water 5 to 10 seconds. Invert mousse onto a platter.
• Serve mousse with bread or crackers.

CAVIAR MOUSSE

Steps:

• Blend the eggs with the butter in food processor, or mash to blend thoroughly. Spread the egg-butter mixture in a small serving bowl.
• Mix onion with sour cream and spoon over egg mixture. Refrigerate overnight.
• To serve, top with caviar and pass with Melba toast.

WILD MUSHROOM MOUSSE WITH SALMON CAVIAR,

Steps:

• Saute mushrooms in butter and season. Deglaze with white wine and strain, saving the jus. In a separate pot bring cream to the boil with a pinch of sugar, seasoning and mushroom jus. In the mean time, melt down the gelatine leaf, and add half of the liquid to to the cream mix and strain. Add mushrooms, and half set for an hour in the fridge. Pore into a piping bag and refridgerate for a futher 3 hour or until set. 2. Slowly tick the oil and curry over at 70C for 40mins, cool and enjoy! We use this exciting recipe in the progressive dinner parties we organise. http://www.caterersperth.com.au