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Caviar Mousse

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Absolutely delicious - and you can use black salmon roe so it doesn't have to be so expensive!

Absolutely delicious - and you can use black salmon roe so it doesn't have to be so expensive!

Ingredients

Serves: serves 6 - 8

Metric Cups
  • 15 millilitres gelatine (powdered)
  • 250 millilitres cream
  • ½ lemon (juice)
  • 200 grams caviar (black)
  • 15 millilitres onions (finely grated)
  • 45 millilitres mayonnaise
  • ½ fluid ounce gelatine (powdered)
  • 8⅘ fluid ounce cream
  • ½ lemon (juice)
  • 7 ounces caviar (black)
  • ½ fluid ounce onions (finely grated)
  • 1⅗ fluid ounce mayonnaise

Method

Caviar Mousse is a community recipe submitted by passionfruit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Soak the gelatine in 50 ml cold water. Add 75 ml boiling water to dissolve the gelatine for liquid to equal 125 ml. Allow to cool.
  • Beat the cream, fold in all the other ingredients and mix gently.
  • Pour into a ring mould or into six individual ramekins. (You might want to line the bases of these with baking paper circles but remember to take them off!). Allow to set.
  • Turn out.
  • Garnish with mixed greens and lemon twists. Serve with Melba toast.
  • Soak the gelatine in 50 ml cold water. Add 75 ml boiling water to dissolve the gelatine for liquid to equal 125 ml. Allow to cool.
  • Beat the cream, fold in all the other ingredients and mix gently.
  • Pour into a ring mould or into six individual ramekins. (You might want to line the bases of these with baking paper circles but remember to take them off!). Allow to set.
  • Turn out.
  • Garnish with mixed greens and lemon twists. Serve with Melba toast.
  • Tell us what you think

    What 1 Other has said

    • I decided on passionfruit's Caviar Mousse for starters on Christmas Day. I did a trial run a few weeks ago and it's a WINNER! It was so easy, not expensive and (very handy to avoid the last-minute panic) it keeps for ages in the fridge. In fact, the longer I kept it the better it tasted. Thanks so much!

      Posted by skatlammetjie on 23rd December 2012
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