Curried Mousse

• 12 ounces cream cheese
• 2 cups canned beef consomme
• 3/4 teaspoon curry powder
• 1 small garlic clove
• Salt and black pepper to taste
• 3 ounces caviar

1. Put the cream cheese, beef broth, curry powder and garlic in a blender and puree until completely smooth.
2. Adjust the seasoning with salt and pepper to taste.
3. Using a rubber scraper, divide the mixture among 6 small ramekins or other individual cups and refrigerate them for at least 2 hours or overnight.
4. Remove the cups from the refrigerator 1 hour before serving.
5. Top each serving of mousse with a spoonful of caviar and serve with crackers.

cream cheese, beef consomme, curry powder, garlic, salt, caviar

Taken from cooking.nytimes.com/recipes/1280 (may not work)