Coriander mousse

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6 servings
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By Food24 November 03 2009
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Ingredients (10)

1.00 fresh coriander
10.00 ml Sheridans gelatine — or agar-agar
100.00 ml water
125.00 ml milk
125.00 g mayonnaise
100.00 g cottage cheese — creamed
1.00 green chilli — deseeded
salt and freshly ground black pepper
30.00 ml jelly — lemon
6.00 fresh coriander
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Method:

1. Blanch the coriander leaves twice in boiling salted water, then drain and squeeze any excess water out by hand.
2. Sprinkle the gelatine over the water and leave to become spongy. Dissolve the gelatine mixture over hot water.
3. Place the blanched coriander leaves in a blender with the milk, mayonnaise, cottage cheese, chilli and seasoning. Blend until the mixture is smooth.
4. Drizzle the dissolved gelatine into the blender while the blade is rotating.
5. Allow the coriander mixture to cool slightly. Meanwhile, pour a little lemon jelly into each mould and place a coriander leaf in each. Chill to set. Pour coriander mixture into prepared moulds. Chill until set.
6. Turn out on to a serving plate and serve with cocktail samoosas.



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