This delicious and delicate chicken mousse is steamed in lettuce leaves instead of pasta!
170 g chicken breast, sinews removed, diced
30 g egg white
500 g whipping cream
1 tsp good fine sea salt
carrots, peeled and cut in chunks, cooked in lightly salted water until tender
sea salt and pepper
cos lettuce leaves, 1 large leaf per serving
Chicken Mousse - chop the chicken 6 seconds/Speed 6. Scrape down the sides of the TM bowl.
Blend 6 seconds/Speed 6 gradually increasing to Speed 10. Scrape down the sides of the TM bowl. It should be a purée by now; repeat if necessary.
Add the egg whites. Mix 2 seconds/Speed 7.
Turn to Speed 4 and gradually add the (pre-weighed) cream through the hole in the TM lid over a period of about 10 seconds, followed by the salt. Note: the salt reacts with the protein in the chicken and egg white and firms the mousse.
Mix 5 seconds/Speed 4 increasing to Speed 10 until the cream whips up just enough to hold its own weight. Do not over mix. No need to pass through a sieve! Set aside and chill.
Carrot Purée - cook the carrots in lightly salted water until soft. Drain and transfer to TM bowl. Add a touch of hot water and blend 20 minutes/Speed 6. Season to taste.
Pea Purée - blend partly defrosted frozen peas and boiling water 10 to 15 seconds/Speed 6. Season to taste.
Blanch the lettuce leaves in boiling water (no salt!) for 1 second and refresh in iced water. Drain. Spread each lettuce leaf flat on squares of silicone paper. Pipe a line of the chicken mousse onto a blanched lettuce leaf. Fold leaf around the mousse to create the "ravioli". The mousse should be totally encased. To cook the ravioli, steam for 4 to 5 minutes in the Varoma (start the timing from fully steaming already). Brush the cooked ravioli with melted butter. Trim the ends off and serve with the carrot and pea purées, sliced roasted chicken and some chicken cream sauce (chicken stock reduction/glaze with a little cream stirred in).