Beet Mousse With Curried Chicken Salad ( March, 1997) Recipe

• 3 med Beets, Cooked in their skin (up to 4)
• 2 1/2 c. Chicken broth (up to 3)
• 2 pkt Unflavored gelatin
• 1 c. Unflavored yogurt
• 2 Tbsp. Lemon or possibly lime juice
• 1 sm Grated onion
• 1 Tbsp. Sugar (up to 2)
• 1 Tbsp. Mustard Salt and pepper, to taste

1. 1.
2. Peel and cube cooked beets.
3. 2.
4. Place gelatin in a bowl with 6 Tablespoons water, stir.
5. Let stand 2 min and pour warm chicken stock stirring.
6. 3.
7. Process together all the ingredients except gelatin.
8. Correct seasoning.
9. 4.
10. Add in cooled gelatin and process just to blend.
11. 5.
12. Pour into an oiled mold to set
13. Sophisticated Version:1.
14. Save 1/3 of the beet mousse, before pouring it into the mold.
15. 2.
16. Once the mousse has set, remove some of the gelatin in the center , leaving sides and bottom intact, like walls.
17. 3.
18. Replace the part which has been removed, with curried chicken salad to that 1/2 pkg gelatin has been added.
19. 4.
20. Let set.
21. Cover with the rest of the mousse.
22. Let set.
23. 5.
24. Serve on lettuce leaves.
25. NOTES : This is a very impressive dish at a buffet dinner.

beets, chicken broth, unflavored gelatin, unflavored yogurt, lemon, onion, sugar, salt

Taken from cookeatshare.com/recipes/beet-mousse-with-curried-chicken-salad-march-1997-83100 (may not work)