- Most Helpful
- Highest Rating
Delicious! I am so glad I found this recipe when I did, we are having a heat wave and this was a wonderful cold dinner to make and serve at this time! Personal preference, I reduced the salt by half. Also, being in the US I used 2 envelopes of gelatin and it set up very well.
This was great! First time I've made a mousse and the directions were excellent and easy to follow. It was a really nice blend of richness from the cream offset by some saltiness and slight tartness of the other ingredients. I served with the dressing and salad greens as suggested as an entree but have a little left and that will be great over some crackers tomorrow. Topping with a little sweet chili sauce or red salmon caviar would be another few serving ideas I think would work really well with it. As Kiwi Kathy pointed out in Australia a tablespoon is 20ml rather than 15ml so for anyone from other countries use 2 tablespoons of gelatin.
This is a great mousse. I made it to take to work for lunch which we had with toast and also a few crackers. I was going to say that next time I would use a little more gelatin to make it set firmer, but as it is an Australian recipe I seem to recollect that their tblsps are larger than the NZ ones. So this probably explains explains why the mousse wasn't quite as firm as one would expect. If using NZ tblsps I'd use 2 tblsps gelatin next time.