Come Dine With Me recipes Hot chicken mousse in a Parmesan basket recipe

Natalie Jasper's menu

Date Published:

19/12/2007

Natalie from Plymouth continues her innovative menu with a hot chicken mousse in a Parmesan basket

1. Put the diced chicken breast in a food processor and blend to a purée - you may need to remove the lid and push the mixture down a couple of times until smooth.

2. Add the egg white and process again until thoroughly combined. Transfer to a bowl and stir in the double cream, beating carefully with a spatula until a dropping consistency is reached.

3. Fold in the Parmesan and season with freshly ground black pepper. Spoon the mixture into four lightly oiled oven-proof basins, cover and chill until required.

4. To make the Parmesan baskets, sprinkle a quarter of the grated Parmesan into the centre of a hot frying pan. When the cheese is melted, bubbling and has a lacy appearance, remove the pan from the heat and carefully lift off the melted Parmesan with a spatula.

5. Place over a lightly oiled, upturned pudding basin and leave until crisp. Carefully remove from the basin and place on a dinner plate. Repeat with the remaining Parmesan until you have four baskets on four plates.

6. Preheat the oven to 200°C/gas mark 6. Twenty five minutes before serving, place the basins of chicken puree in a small roasting tin and add enough hot water to come halfway up the sides of the bowls.

7. Bake, uncovered, for 20 minutes, or until set and cooked throughout. Leave to stand for 5 minutes then loosen the edges of each mousse and turn carefully into the Parmesan baskets. Take care as the basins will be extremely hot. Serve hot with roasted vegetables.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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