Caviar mousse for a holiday cocktail party
December 10, 2012 § 15 Comments
We served a delicious caviar mousse when we entertained my aunt’s friends last week. It’s simple to prepare, and it looks beautiful on a tray. It also stays fresh for several days. I suggest that you prepare the mousse in two bowls or ramekins, as opposed to just one. This way, you can have a spare for another party, and it’s always nice to be prepared over the holidays!
This particular recipe was adapted from one we found on Nigella Lawson’s website, but my aunt has been making her own version of this for years. It goes wonderfully with champagne and would be perfect for New Year’s.
I have to admit that the whole idea of caviar mousse wasn’t initially very appealing to me at all. In years past, when my aunt would whip this up for parties, I wouldn’t even deign to taste it, and that’s unusual for me. However, this year, I did try it, and now I’m addicted. I can’t imagine a cocktail party without it.
In addition to serving this with crackers, try thinly sliced cucumber or carrot rounds.
1 packet powdered plain gelatin (about 1/2 ounce, or a little more than 1 tablespoon gelatin powder)
1 cup cream
2 tablespoons lemon juice
4.5 ounces black caviar (200g total, which is equivalent to 4 small jars caviar)
1 tablespoon finely grated onion
1/4 cup good quality mayonnaise (not diet)
Parsley and lemon peel (garnish)
Crackers and cut vegetables (for serving)
Soak the gelatin in 1/4 cup cold water. Gently stir in 1/4 cup boiling water. Allow to cool.
Beat the cream until soft peaks form. Gently fold in the cooled gelatin, lemon juice, caviar, onion, and mayonnaise. Pour into 2 small molds or ramekins, and refrigerate several hours until set.
Briefly immerse the bottom of each mold in hot water. Turn out onto a serving plate. Garnish with parsley and lemon peel. Serve with crackers and vegetables.