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Lamb cutlets with chicken mousse and sauce Choron

Lamb cutlets with chicken mousse and sauce Choron is a home-style recipe made with Caster Sugar, Lemon Juice, and White Wine Vinegar.

Ingrediënten

• 2.0 tsp Caster Sugar
• 1.0 tsp Lemon Juice
• 1.0 tbsp White Wine Vinegar

Bereiding (voorbeeld)

1. 1

   For the mint jelly, put the gelatine in a shallow bowl, just cover with cold water and leave for a few minutes to soften. Meanwhile, put the sugar, apple juice and vinegar in a saucepan over a low heat until the sugar has dissolved. Turn up the heat and bring nearly to the boil. Remove the gelatine from the water, squeeze out any excess water, add the gelatine to the pan and stir until dissolved. Set aside to cool. Add the chopped shallot, mint and plenty of salt and pepper, cover and refrigerate until set.

2. 2

   For the lamb cutlets, purée the chicken breast in a food processor (you may need to use a spatula to push the mixture back towards the blades a few times). Add the egg white and blend again. Transfer to a sieve set over a bowl and push through a little at a time using the back of a ladle (don’t use too fine a sieve or you will be at it all day).