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    Egg Mousse

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    Egg Mousse

    Serves: 4


    • Sea salt
    • 8 hard-boiled eggs, shelled
    • 200ml chicken stock
    • 15g gelatine
    • Pinch of cayenne
    • 1 tablespoon grated horseradish
    • 150ml double cream, lightly whipped
    • 3 tablespoons chopped chervil or dill
    • 1/2 cucumber, peeled and coarsely grated to garnish
    • Black pepper


    1. Chop the eggs fairly finely and put in a large bowl. Heat the stock and melt the gelatine in it, then strain it onto the eggs and mix gently. Season and add the cayenne and horseradish. Fold in the cream and chopped herbs, then turn into a food processor and blend briefly, stopping before it becomes smooth. Tip into a 900ml soufflé dish. Chill for 3-4 hours, or overnight. Serve chilled, with the grated cucumber scattered over the top.

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