Chicken mousse
Instructions
Boil the chicken breasts, chop them, pass them through a sieve, add the marsala wine, bechamel, cream, salt and work gently.
Put in a Bowl a bit of gelatin to solidify semifreddo, pour the mixture, cover with the other jelly, refrigerate for about 2 hours and serve.
Ingredients and dosing for 4 persons
- 500 g of chicken breast
- 1 pack of ready-made béchamel sauce
- 200 g of unsweetened whipped cream
- 1 glass of marsala wine
- 100 cl of gelatin
- Salt