CHICKEN & MUSHROOM MOUSSE WITH APPLE JELLY

Methods and Directions

• Heat olive oil over medium-low heat in the saucepan, add mushroom then stir through.
• Add shallot & thyme, sauté for 5 minutes till mushroom is fully cooked.
• Deglaze with white wine.
• In the food processor, place chicken, mushroom, salt & pepper and mix until fine paste.
• Add quarter of the cream into the mixture and continue to blend.
• Add cream, a little at a time to the mixture until it reaches a mousse consistency.
• Fold in water chestnut into the mousse.
• Seal in the bowl and refrigerate until needed.

• Combine all dry ingredients together and mix well.
• Add vegetable oil and milk together and combine all together to form dough in the dough mix. Mix for 13-15 minutes till it does not stick on the sides of the bowl.
• Grease the bowl and put the dough in the bowl for resting, more than 24 hours to get better texture.
• Pre-heat oven to 180C.
• Roll them out to the thickness of 1cm on the dough breaker. Spread them on the sides of the baking tray before trimming off the sides.
• Dock the lavosh and par bake for 6-8 minutes. Cut them to desired shapes and continue to bake them till golden brown.

• Slice fresh apple on the meat slicer at the thickness of 4.5cm.
• Cut the sliced apple into desired shape.
• Season the apple juice, malic acid and fructose and set aside
• Disperse into juice with agar and gellan.
• Bring juice to a boil & simmer for 2 minutes.
• Place the sliced apple into desired mould and pour mixture into mould. Let the mixture set.