Using ingredient gelatine powder
Creamy Trout Mousse
- 6 as an appetizer
- 3 as a lunch (light)
- 2 trouts
- 2 egg (white)
- 1 parsley (fresh)
- 1/2 cucumber
- 230 gr flesh (cooked)
- 110 gr olive
- 75 ml creamy yoghurt
- 7 gr gelatine powder
Glazed Venison Pate
- 2 garlic (cloves)
- 1 venison
- 1 orange
- 1 lemon
- 130 gr chicken livers
- 130 gr belly of pork
- 120 ml wine (red)
- 16 ml wine vinegar (red)
- 16 ml olive oil
- 6 gr gelatine powder