Recipe: Chicken Mousselines with Roquefort Cheese

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Yield: 4 servings

      1    210 g chicken breast;
           -- skinned and boned
      2    Egg whites
    600 ml Double cream; very cold
      1 pn Cayenne pepper
     10 g  Flat leafed parsley
     10 g  Celery leaf
    125 g  Roquefort Cheese
           Butter for greasing moulds
           Salad leaves

Prepare a steamer and heat. Cut the chicken into 1 inch dice and place into a food processor. Add 1/4tsp of salt and puree the chicken. Gradually add the egg whites and blend well.

Slowly incorporate the cream and continue to blend to a light mousse onsistency, season with salt, pepper and cayenne pepper.

Fold in the roughly chopped parsley and celery leaves. Lightly grease the moulds and carefully place the chicken mixture half way up the mould.

Place the Roquefort cheese in the centre, then top with the chicken mousse. Cover with clingfilm and place into a steamer for approximately 20 minutes. Turn out onto a plate. Decorate with parsley and celery leaves.

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