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Ingredients
2 pounds turkey breast (membrane removed from the middle)
3 egg whites
1 ½ cups light cream
Salt and white pepper to taste
Dash of nutmeg
Dash of brandy
Nutritional analysis per serving (4 to 6 servings)
3 grams carbs; 165 milligrams cholesterol; 426 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 14 grams saturated fat; 29 grams fat; 1 gram fiber; 527 milligrams sodium; 36 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grease well and chill a mold or small casserole dish.
- Step 2
Cut the turkey breast into 1 inch cubes and put them in a food processor or blender. Process until the turkey is the texture of fine hamburger. While continuing to process, slowly add the egg whites, then the cream. Season with salt (generously), pepper, nutmeg and brandy. The mousse should be smooth-textured.
- Step 3
Spoon the mixture into the mold or dish and place the dish in a pan containing 1 inch of boiling water. Cover the mousse dish with aluminum foil and cook in a preheated 350-degree oven for 30 minutes. If the mousse is firm to the touch, it is done. If not, remove the foil and cook several minutes more.
This goes well with a hot mustard cream sauce, hollandaise sauce or fresh tomato and herb sauce.
Private Notes