Consommé Mousse

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Chill this mixture in consommé cups or ramekin dishes and serve with a spoon. The texture is very light, rather like a mousse, but it must be served like a soup.


  • 2 298-g/10½-oz cans beef consommé
  • 350 g/12 oz cream cheese
  • 2 level teaspoons curry powder


    Put the ingredients, in the order given, into a blender and purée until smooth. Alternatively whisk by hand until smooth. Pour the mixture into individual small soufflé or ramekin dishes. The mixture can be poured into one large serving dish, in which case the mousse should be spooned into individual dishes for serving. Chill the mixture for several hours.

    Serve garnished with a little caviar (use caviar-style lumpfish roe), which looks most attractive and tastes delicious. Or use chopped chives or parsley.