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Chicken Mousse with Marjoram and Port
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 50 mins
Calories:
238
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 16.67 g | (17 %) | ||
| Fat | 17.47 g | (15 %) | ||
| Carbohydrates | 2.18 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.11 g | (0 %) |
more nutritional values
| Vitamin A | 148.1 mg | (18,513 %) | ||
| Vitamin D | 0.35 μg | (2 %) | ||
| Vitamin E | 0.58 mg | (5 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 10.15 mg | (85 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 4.03 μg | (1 %) | ||
| Pantothenic acid | 0.62 mg | (10 %) | ||
| Biotin | 0.71 μg | (2 %) | ||
| Vitamin B₁₂ | 0.27 μg | (9 %) | ||
| Vitamin C | 0.31 mg | (0 %) | ||
| Potassium | 184.91 mg | (5 %) | ||
| Calcium | 47.53 mg | (5 %) | ||
| Magnesium | 18.4 mg | (6 %) | ||
| Iron | 0.74 mg | (5 %) | ||
| Iodine | 8.12 μg | (4 %) | ||
| Zinc | 0.63 mg | (8 %) | ||
| Saturated fatty acids | 10.31 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 98.8 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 200 grams Chicken breasts
- 2 sprigs marjoram
- 1 tsp salt
- 200 milliliters Whipped cream
- 1 Tbsp Port wine
- freshly ground peppers
Preparation steps
1.
Rinse the chicken breast, pat dry, cut into small cubes, cover and freeze for about 30 minutes.
2.
Meanwhile, rinse the marjoram, shake dry and finely chop the leaves. Whip 1/2 of the cream until stiff and chill.
3.
In a food processor, combine the chicken breast and salt and process until combined. With the motor running, gradually stream in the liquid cream and mix until creamy, emulsified and a little shiny. Pass through a fine-mesh sieve, mix in the port wine and marjoram and season with very finely ground black pepper. Fold in 1-2 tablespoons whipped cream.
4.
Shape into dumplings using 2 teaspoons and cook in boiling water until they float to the surface.
5.
Serve.
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