Turkey mousse: learn how to take advantage of this meat in a simple and delicious way

It’s always good to have snack options for any visit or celebration. I tell you that recently they asked me to do some recipes of turkey leg bites, the truth is that this protein is delicious and super versatile. Among the recipes that I presented (which I have been sharing with you here) were: the kaipi, the teriyaki skewers and this turkey terrine that came out after reading various mousse options on the internet, books and notes. I adapted the turkey breast with leg recipe, omitted and added some ingredients and measurements (original recipe is from the NY Times).

Ingredients:

• 700g of clean turkey leg fillets or turkey or chicken breast.
• 1 cup of heavy cream
• 2 egg whites.
• 1.5 teaspoon of salt.
• 1/2 teaspoon of a mix of white and black pepper or three peppers.
• 3 tablespoons of pisco, white wine or brandy (optional)

Preparation:

Place the turkey or chicken cut into medium pieces in a food processor or blender and process. Then add the egg whites, the milk cream, the liquor, the peppers and the salt. process well. Place the mousse mixture in a greased and previously refrigerated mold for a few minutes, to cool the butter. Cook at 350 degrees covered with aluminum foil on a tray with 2 cm of water for approximately 30 minutes or until firm to the touch.

Serve accompanied by thin baguette toasts, cooked with olive oil and fine herbs and a homemade aguaymanto jam.

You can find the recipe for homemade jam and many more in my Provecho Link recipes: https://elcomercio.pe/autor/coleachea/

Tell me if you prepare it, my daughters loved it!

lots of love,

Colette