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Basil Mousse (M, TNT)
Source: Unknown
Yield: 3 cups

2 bunches basil leaves
1-1/4 cups chicken bouillon or 1 rectangular cube and 1-1/4 cups water
2 1-tablespoon envelopes unflavored gelatin
5 tablespoons mayonnaise
1 medium clove garlic
1 teaspoon Worcestershire sauce

Soften the gelatin in a little of the cold bouillon for 5 minutes and heat to dissolve.

Blend all the ingredients in an electric blender, pour into a decorative mold and refrigerate until set. Unmold onto a decorative platter.

Poster's Notes:
I use this either as an appetizer on the cocktail table pre-dinner or as a first course.

Posted by Elena Eder

Nutritional Info Per Serving: N/A