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.