Caviar Mousse Recipes

CAVIAR MOUSSE

Steps:

• Blend the eggs with the butter in food processor, or mash to blend thoroughly. Spread the egg-butter mixture in a small serving bowl.
• Mix onion with sour cream and spoon over egg mixture. Refrigerate overnight.
• To serve, top with caviar and pass with Melba toast.

POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE

Steps:

• To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
• To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
• To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.

CAULIFLOWER MOUSSE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter soufflé dish, then line bottom with a round of parchment or wax paper and butter paper. Chill dish until ready to fill.
• Cook cauliflower with 2 teaspoons salt in a 3- to 4-quart pot of boiling water, uncovered, until tender, 15 to 18 minutes. Drain cauliflower well in a colander, then puré in a food processor until smooth.
• Melt butter in a 1-quart heavy saucepan over moderately low heat. Add flour and cook, whisking, 2 minutes. Add milk in a stream, whisking, then add white pepper, nutmeg, and remaining 1/2 teaspoon salt, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking constantly, 2 minutes. Remove from heat and cool béchamel, 5 minutes.
• Whisk cauliflower puré into béchamel, then add beaten eggs, whisking until combined well. Transfer mixture to soufflé dish and put dish in a 13- by 9-inch roasting pan, then add enough boiling-hot water to pan to reach halfway up side of soufflé dish. Bake until center of mousse is firm to the touch and mousse begins to pull away from side of dish, 35 to 40 minutes.
• Remove mousse from oven and water bath. Position oven rack so that top of mousse will be 4 to 6 inches from broiler, then preheat broiler.
• Run a knife around edge of soufflé dish, then place an ovenproof platter on top of soufflé dish and invert mousse onto platter. Sprinkle cheese evenly over top of mousse and broil until cheese is melted and golden brown, about 2 minutes.

SMOKED SALMON MOUSSE

Steps:

• Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

SALMON HORSERADISH MOUSSE WITH CAVIAR

Steps:

• In a small saucepan sprinkle gelatin over water and let soften 1 minute. Gently heat mixture over moderately low heat, stirring until gelatin dissolves (do not let boil).
• In a food processor purée onion. Add gelatin mixture and all remaining ingredients except salmon roe and purée until smooth.
• Lightly oil a 1-quart terrine or loaf pan (8 1/2 by 3 1/4 by 2 1/2 inches) and spread half of mousse evenly on bottom. Gently spread salmon roe evenly over mousse. Spoon remaining mousse evenly over salmon roe. Chill mousse, covered, at least 12 hours and up to 4 days.
• Just before serving, run a thin knife around edges of terrine or loaf pan and dip terrine or loaf pan in hot water 5 to 10 seconds. Invert mousse onto a platter.
• Serve mousse with bread or crackers.

CAVIAR MOUSSE

Steps:

• Grate the hardboiled eggs as finely as possible on a cheese grater.
• Add the mayonnaise, onion and Worcestershire sauce, and mix well.
• Stir the gelatine into the water. then heat while stirring, until the gelatine granules dissolve completely. Add the lemon juice.
• Stir this into the egg and mayonnaise mixture.
• Fold in the caviar gently so as not to break it up. (Actually, the quantity of caviar you use depends entirely on your budget!).
• Taste the mixture: it will surely need something like a dash of Tabasco, or some white pepper, or salt.
• Pour into a greased mold (or one sprayed with nonstick spray).
• Chill for about 3 hours or more.
• Turn out and garnish with lemon slices, chopped parsley, and leftover caviar --or your choice! Slice thinly.
• Serve with salty crackers or melba toast.