Serves 10
Allergens - Milk, Egg, Nuts, Sulphites
Bread
Ingredients
100g white bread – crusts removed
400g whole milk
Salt and white pepper - to taste
Method
- Blend the bread and milk together until smooth
- Season to taste and add the Sosa Gelcrem Cold then blend until fully incorporated
- Leave for 30 minutes to allow Sosa gelcrem to hydrate, then blend again to get final consistency
- Complete IDDSI audit checks for Level 4
- Can be used straight away or frozen in moulds for future use
Chicken Filling
Ingredients
450g chicken breast – poached and chilled
200g mascarpone cheese
200g mayonnaise
50g tomato pesto / tapenade
Salt and pepper – to taste
Method
- Blend all the ingredients except the Sosa Gelcrem cold together until smooth and season to taste
- Pass through a sieve to remove any particles
- Use a hand blender to combine the Sosa Gelcrem cold with the chicken mixture
- Leave to stand for 30 minutes in the fridge then blend a second time until smooth and glossy
- Complete the IDDSI audit checks for Level 4
Tips
- All elements of this recipe can be frozen down for future use
- Garnish with balsamic vinegar gel and salad coulis (see chicken salad recipe)