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Chicken & tarragon mousse

Chicken & tarragon mousse
This is ideal for anyone who will struggle to eat a traditional Christmas dinner but doesn’t want to miss out on the festive flavours and celebrations. The chicken & tarragon mousse has a soft but firm texture and is cooked in individual portions, ready to be sliced and served. Enjoy with Brussels sprouts and nutmeg purée, carrot and potato butter mash, and lemon and chicken sauce.

Serves 4
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes


  • 300g chicken breasts
  • 2 egg whites
  • 240ml double cream
  • 2 pinches finely chopped tarragon
  • Sea salt and white pepper, to season


Cut the chicken breasts into small pieces.

Put the chicken, egg whites, salt and white pepper into a food processor and blend until smooth.

Slowly add the cream, while continuing to blend. The mixture should look smooth and glossy.

Place a quarter of the mousse mixture on to a sheet of cling film and wrap tightly. Repeat, so you have four wrapped parcels. Place in simmering water and poach for 10-12 minutes, until firm.

Leave the cooked mousse parcels to cool for 3 minutes, then unwrap, slice and serve with the Brussels sprouts and nutmeg purée, carrot and potato butter mash, and lemon and chicken sauce.


Related recipes
Brussels sprouts & nutmeg purée
Carrot & potato butter mash
Lemon & chicken sauce


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