Double Layer Mousse
Ingredients:
Smoked Salmon Mousse
- 8 oz (225 g) smoked salmon
- 1 egg
- 1 shallot, thickly sliced
- 1 container (237 mL) 15% M.F. Québon Ultra’Cream Country Style Cream
- Salt and ground pepper to taste
Asparagus Mousse
- 2 cups (500 mL) fresh (or frozen and thawed) asparagus
- 2 eggs
- 1 clove of garlic
- 1/2 cup (125 mL) 35% M.F. Québon Ultra’Cream Cooking Cream
- Salt and ground pepper to taste
Red Pepper Coulis
- 1 cup (250 mL) prepared grilled red peppers
- 1 garlic clove
- 2 tbsp (30 mL) red wine vinegar
Preparation:
Smoked Salmon Mousse
- Preheat oven to 180 °C (350 °F).
- Place 6 buttered ramekins in a rectangular ovenproof dish.
- In a mixer, combine the ingredients of the salmon mousse.
- Distribute the mixture into the ramekins.
Asparagus Mousse
- In a mixer, combine the ingredients of the asparagus mousse.
- Pour the mixture into the ramekins over the smoked salmon mousse.
- Fill the rectangular dish with hot water halfway up the ramekins and bake in oven for 30 to 40 minutes until the centers' are set.