I've decided to give mid-week blues a bit of boost...the decadent way.
Instead of a jelly, I decided to go for a savoury mousse.
Not any ordinary mousse but a luxurious one topped with lots and lots of caviar.
One does love this a lot - the soft luxurious mousse that touches your tongue with a whisper while each caviar egg pops in the mouth.
There's also the savoury kick on the end that makes you crave for more and more.
Believe me, I just shot the picture and swiped a bit from the top and I could not stop eating it.
One suggest you alleviate the guilt with some crackers but hey if you're suffering from mid-week work blues, just throw wind to caution and pop bits of this decadence in the mouth.
Smok! ed Salmo n Mousse with Caviar (Makes for two moulds)
2 pieces smoked salmon
180ml thick cream
1 tablespoon butter
1 tablespoon gelatine powder
1 tablespoon water
lumpfish caviar
Blend smoked salmon, 60ml cream and butter together. Sprinkle gelatine powder over water in a bowl. Leave for 1 minute. Heat up in a small pot till it melts. Mix with smoked salmon mixture. Beat remaining cream until it forms soft peaks. Combine with smoked salmon mixture. Line the mould with cling film or greaseproof paper that has been greased. Chill for 8 hours or overnight. Remove from the mould. Add as much caviar as you like. Slowly enjoy the decadent treat with plain crackers.
Reminder:Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to booliciouskl@gmail.com or leave a comment for the mould to win the Olympus camera VG-110. For more pictures, seethe Flickr setfor all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link tothe Royal Selangor website.
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