Biltong mousse

YOU
8 servings Prep: 25 mins
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Beef

By Food24 November 03 2009
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Ingredients (10)

1.00 onion — finely grated
oil
1.00 stock cube — chicken
100.00 ml water — boiled
10.00 ml Sheridans gelatine
coriander — pinch, ground
10.00 ml vinegar — brown grape
170.00 g nestlé ideal evaporated milk — chilled
100.00 g biltong — grated
45.00 ml mayonnaise
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Method:

Spray a 1 litre mould with non-stick spray. Sauté the onion in a little oil until soft. Remove from the pan and cool. Place the chicken stock cube in a mixing bowl. Pour over the boiling water and sprinkle with gelatine. Stir until the gelatine has dissolved. Add the onion, coriander and brown grape vinegar. Beat the evaporated milk until stiff. Fold the biltong and mayonnaise into the mixture, followed by the gelatine mixture. Cool until cold but not set, mix once more and turn into a prepared mould. Chill until set. Turn out on an elegant serving platter and serve with toast, butter balls, quartered boiled egg and cherry tomatoes.
Serves 8.



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