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Tip

May also be served cold.

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Double Layer Mousse

  • Preparation time
    30 minutes
  • Baking time
    30 to 40 minutes
  • Serves
    6 servings
Ingredients

Smoked Salmon Mousse

  • 8 oz (225 g) smoked salmon
  • 1 egg
  • 1 shallot, thickly sliced
  • 1 container (237 mL) 15% M.F. Québon Ultra’Cream Country Style Cream
  • Salt and ground pepper to taste

Asparagus Mousse

  • 2 cups (500 mL) fresh (or frozen and thawed) asparagus
  • 2 eggs
  • 1 clove of garlic
  • 1/2 cup (125 mL) 35% M.F. Québon Ultra’Cream Cooking Cream
  • Salt and ground pepper to taste

Red Pepper Coulis

  • 1 cup (250 mL) prepared grilled red peppers
  • 1 garlic clove
  • 2 tbsp (30 mL) red wine vinegar
Preparation

Smoked Salmon Mousse

  1. Preheat oven to 180°C (350°F).
  2. Place 6 buttered ramekins in a rectangular ovenproof dish.
  3. In a mixer, combine the ingredients of the salmon mousse.
  4. Distribute the mixture into the ramekins.

Asparagus Mousse

  1. In a mixer, combine the ingredients of the asparagus mousse.
  2. Pour the mixture into the ramekins over the smoked salmon mousse.
  3. Fill the rectangular dish with hot water halfway up the ramekins and bake in oven for 30 to 40 minutes until the centres are set.

Red Pepper Coulis

  1. In a mixer, purée the coulis ingredients.
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