Chicken Mousse

• 350 g/12 oz chicken breast fillet, skinned
• 250 ml/9

Roughly dice the chicken and place in the freezer for 20 minutes to chill.

When the chicken is very cold, place it in a food processor, season with salt and pepper, and process to purée. Add the cream in a steady stream (taking no more than 30-40 seconds otherwise the cream will be overworked).

Test-poach a small amount of the mousse by wrapping it in plastic wrap and poaching i