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Title: Beet Mousse Categories: First cours, Salads Yield: 1 Servings 3 md Beets; Cooked in their skin -(up to 4) 2 1/2 c Chicken broth (up to 3) 2 pk Unflavored gelatin 1 c Unflavored yogurt 2 tb Lemon or lime juice 1 sm Grated onion 1 tb Sugar (up to 2) 1 tb Mustard Salt and pepper; to taste 1. Peel and cube cooked beets. 2. Place gelatin in a bowl with 6 T water, stir. Let stand 2 minutes and pour hot chicken stock stirring. 3. Process together all the ingredients except gelatin. Correct seasoning. 4. Add cooled gelatin and process just to blend. 5. Pour into an oiled mold to set 6. Unmold and serve in the center of the plate surrounded by chicken curry salad or shrimp salad Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #738 by Leon & Miriam Posvolsky |