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Mousse & Stuffing
Duration:
20 min
Level:
Competition
Step by Step guide
Step 1 (Chicken Mousse)
Take the 16 ounces of lean chicken you've reserved for the mousse (see Step 7 of Part 1). Cube the chicken into 1/2-inch pieces.*NOTE: If using a Pacojet, make sure to give yourself an extra day for preparation, as the pacotizing process involves an overnight freeze. If you do not have a Pacojet, you can use a food processor, which does not involve an overnight freeze. Directions for each process are as follows:
Pacojet Directions: In a Pacojet beaker, add the cubed chicken, eggs, cream, salt, and brandy. Allow freezing overnight. The next morning, pacotize in the Pacojet twice, or until smooth (we often Pacotize a mousse twice once in the frozen state, and then again immediately after to ensure the mousse is especially smooth).
Food Processor Directionos: Add the cubed chicken to a chilled food processor and purée until smooth for about a minute. With the food processor still on, slowly add the egg, then slowly add the cream. Finish by adding salt and brandy.
Step 2 (Chicken Mousse)
Once the mousse is finished, transfer 200 grams of plain chicken mousse to a steel bowl over ice and reserve for the cornbread filling; set aside. Transfer 200 grams of the mousse to a separate steel bowl over ice and reserve for the truffle mousse. Then place the remaining mousse in a piping bag (should be about 200 grams).
Step 3 (Stuffing)
Dice the cornbread and ham. Slice the shiitake mushrooms and chop the herbs until fine, then add to the bowl with the reserved 200 grams of plain chicken mousse. Using a rubber spatula, mix well until fully incorporated.
Step 4 (Stuffing)
Place the stuffing farce in a pastry bag and reserve until needed.
Step 5 (Truffle Mousse)
Finely chop the truffle. In a mixing bowl, combine 200 grams of plain chicken mousse, minced truffle, and squid ink. Using a rubber spatula, mix well until fully incorporated. Transfer the mix to a Pacojet beaker and freeze for at least 4 hours. After it is frozen, pacotize in the Pacojet* twice or until smooth.*As an alternative, you can use a food processor in place of a Pacojet.
Step 6 (Truffle Mousse)
Place the truffle mousse in a plastic disposable piping bag. Reserve until needed.
Step by Step guide
Step 1 (Chicken Mousse)
Take the 16 ounces of lean chicken you've reserved for the mousse (see Step 7 of Part 1). Cube the chicken into 1/2-inch pieces.*NOTE: If using a Pacojet, make sure to give yourself an extra day for preparation, as the pacotizing process involves an overnight freeze. If you do not have a Pacojet, you can use a food processor, which does not involve an overnight freeze. Directions for each process are as follows:
Pacojet Directions: In a Pacojet beaker, add the cubed chicken, eggs, cream, salt, and brandy. Allow freezing overnight. The next morning, pacotize in the Pacojet twice, or until smooth (we often Pacotize a mousse twice once in the frozen state, and then again immediately after to ensure the mousse is especially smooth).
Food Processor Directionos: Add the cubed chicken to a chilled food processor and purée until smooth for about a minute. With the food processor still on, slowly add the egg, then slowly add the cream. Finish by adding salt and brandy.
Step 2 (Chicken Mousse)
Once the mousse is finished, transfer 200 grams of plain chicken mousse to a steel bowl over ice and reserve for the cornbread filling; set aside. Transfer 200 grams of the mousse to a separate steel bowl over ice and reserve for the truffle mousse. Then place the remaining mousse in a piping bag (should be about 200 grams).
Step 3 (Stuffing)
Dice the cornbread and ham. Slice the shiitake mushrooms and chop the herbs until fine, then add to the bowl with the reserved 200 grams of plain chicken mousse. Using a rubber spatula, mix well until fully incorporated.
Step 4 (Stuffing)
Place the stuffing farce in a pastry bag and reserve until needed.
Step 5 (Truffle Mousse)
Finely chop the truffle. In a mixing bowl, combine 200 grams of plain chicken mousse, minced truffle, and squid ink. Using a rubber spatula, mix well until fully incorporated. Transfer the mix to a Pacojet beaker and freeze for at least 4 hours. After it is frozen, pacotize in the Pacojet* twice or until smooth.*As an alternative, you can use a food processor in place of a Pacojet.
Step 6 (Truffle Mousse)
Place the truffle mousse in a plastic disposable piping bag. Reserve until needed.
Rich Rosendale, CMC
I am passionate about sharing culinary knowledge and inspiring others.
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