Chicken, Ricotta & Herb Mousses

Serves 4.

Ingredients:

175 gr ( 6 on)skinless chicken breast.roughly chopped.
500 gr (1 lb 2 oz) ricotta cheese.
15 gr ( 1/2 oz)fresh tarragon,woody stalks removed.
10 ml 2 tsp freshly grated horseradish.
1 egg white.
salt & freshly ground black pepper.
5 ml 1 tsp oil for brushing salad leaves, to serve.

Directions:

1 preheat the oven to 180 c or 350 fgas 4.place the chicken breast.ricotta cheese tarragon grated horseradish and egg white in a food processor or blender and work until smoth, season with saltand pepper to taste.

2 lightly oil four 175ml 6oz ramekins or timbal moulds.divide the mixture evenly between the moulds.tapping them lighly to get rid of any air pockets.and smoth the surfaces.

3 place the ramekins or timbale mould in a roastin tin containing just enough boiling water to come half way up the sides of the ramekins .cook in the oven for 20 to 30 min or until the mousses are are firm to the tuch.

4 to remove the mousses from the moulds,run a knife around the edges of each mousse to losen it and then turn out onto a serving plate.serve warm or cold,garnished with mixed salad.