Steamed White Cabbage Pocket Filled With Chicken Mousse & Foie Gras

by Clover Ng @ 30 Jan 2014

Ingredients

4 white cabbage leaves, blanched
120g chicken mousse
40g foie gras, cubed, coated with semolina
and pan-fried
4 chive stalks
Ricotta, basil pesto mousse and double-boiled
chicken broth, for serving

Method

• Place the blanched white cabbage leaves onto a flat surface and spread with the chicken mousse and top
with the pan-fried foie gras. Bring the edges of each leaf together and tie with a chive stalk.
• Place the white cabbage pockets onto a heat-proofed dish and steam in a prepared hot steamer for about 10 minutes.
• Place a steamed white cabbage pocket onto the centre of each serving plate. Add two quenelles of the ricotta and basil pesto mousse onto the serving plate and pour over the double-boiled chicken broth. Serves 4

Steamed White Cabbage Pocket Filled With Chicken Mousse & Foie Gras

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