Tarama and cream cheese mousse

Tarama and cream cheese mousse

By
From
Encyclopedia of Food and Cookery
Serves
6

Tarama is salted roe of grey mullet available from delicatessens. This tangy mousse can be served with sauce as a first course, or with toast points to accompany drinks.

Ingredients

Quantity Ingredient
1 1/2 teaspoons powdered gelatine
1 1/2 teaspoons dry sherry
4 tablespoons tarama
235g cream cheese, softened
90g plain yoghurt
125g sour cream
1 tablespoon lemon juice
1 1/2 tablespoons fresh dill, finely chopped
or 2 teaspoons dried dill
125ml cream
salt and freshly ground black pepper
sprigs fresh dill
or red caviar, to garnish

Sauce

Quantity Ingredient
60g plain yoghurt
80ml cream
2 tablespoons cucumber, finely chopped
or 2 tablespoons fresh dill, finely chopped
salt
freshly ground black pepper

Method

  1. Sprinkle gelatine over sherry in a small bowl and soften. Place bowl over simmering water and stir until gelatine has dissolved. Beat tarama and cream cheese with an electric mixer or rotary mixer until light and fluffy. Add yoghurt, sour cream, gelatine mixture and lemon juice and beat until well combined. Stir in dill.
  2. Whip cream until it forms soft peaks and fold into tarama mixture. Season with salt and pepper and turn into a wetted 500 ml mould or serving dish, or divide among 6 individual moulds or ramekins. Cover and chill until set.
  3. Unmould onto chilled plates, or serve in dishes, garnished with dill, lemon twists or caviar. For sauce, combine all ingredients, seasoning with salt and pepper.
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