Makes 2 cups mousse
1 cup de-stemmed fresh herb leaves
1 cup chicken stock
1 cup cream
4 medium eggs
Salt & pepper
Add all ingredients to a blender and blend until smooth. Grease ramekins and spoon the blended mousse mixture evenly into ramekins. Place ramekins in a large baking dish and place a little water in the baking dish (bin marie). Place baking dish in a preheated 350° oven and bake mousse for about 20-30 minutes until the mousse sets. Let cool for about 10-15 minutes and then remove from ramekins.
**This is a medium soft mouse.
2 responses to “Baked Egg Mousse”
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