Lettuce mousse with almond soup and pan-seared chicken tenderloins
Serves 4 persons
Ingrediënts:
For the cold almond soup:
- 100 ml milk
- 100 ml chicken stock
- 1 tbsp roux
- 3 tsp almond powder
- Cayenne pepper
- A few drops of walnut oil
For the mousse:
- ½ head of lettuce (fresh)
- 20 g spinach (fresh or frozen)
- 150 g Greek yogurt
- 3.6 g gelatin sheets
- Sea salt and cayenne pepper
For garnish:
- 10 g almond flakes
- For the chicken:
- 4 to 8 extra-fine chicken tenderloins
- Black pepper
- Sea salt
- Mace powder
Preparation:
Almond soup: Heat the milk and chicken stock, add the roux, and bring to a boil until lightly thickened. Stir in the almond powder, season with cayenne pepper and a few drops of walnut oil, then blend until smooth. Let cool.
Mousse: Soak the gelatin sheets in cold water. Briefly wilt the lettuce and spinach over medium heat without adding liquid. Season generously with sea salt and cayenne pepper. Remove from the heat and add the softened gelatin. Blend until smooth and allow to cool slightly. Fold in the yogurt and let set in the refrigerator.
Garnish: Toast the almond flakes in a hot pan.
Chicken: Season the tenderloins with black pepper, sea salt, and mace, then pan-sear until golden.
To serve: Divide the mousse onto plates, spoon the almond soup alongside, and finish with toasted almond flakes and the warm or cooled chicken.
👉 Best served as an appetizer or starter.
Used Culinary technique
