# Chicken mousseline - attempt one **URL:** \ **Category:** Anova Precision® Cooker\ **Tags:** chicken\ **Created:** [December 3, 2019, 9:58pm UTC](https://community.anovaculinary.com/t/chicken-mousseline-attempt-one/23943 "2019-12-03T21:58:00Z")\ **Posts on this page:** 5\ **Page:** 1
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [December 3, 2019, 9:58pm UTC](https://community.anovaculinary.com/t/chicken-mousseline-attempt-one/23943/1 "2019-12-03T21:58:00Z")
Experimenting with food ideas for the forthcoming Festive season. It’s summer here and so Christmas Day is just as likely to be 40+C. For this reason I refuse to cook a traditional roast and the potential for a Total Fire Ban day puts barbecue out of contention. Fortunately I only have a small table to cater for Christmas lunch. Thought a mousseline might make an interesting entree. Not made one before, but I think the proportions seem pretty good. Chicken, egg white and cream, salt, pepper and nutmeg. Mince. Pass. Chill. Decided to roll it in prosciutto. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/5/56139a4ea8c380fe7c7202fc3a3f90e26226055c.jpg) The bands are just egg rings that had a couple of knives slotted between to give the roll some weight and keep it submerged. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/b/b89e25b0a7139129d7a08e8af20836a4d0b42554.jpg) Cooked sous vide at 65C for 4 hours. Wondering what dropping it to 60C for longer would do for the texture. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/c/c5c2ed6f226deab1982cd58990cb6ba3c4f7303e.jpg) Pan seared in cast iron to crisp the prosciutto. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/1/1cb7b56665b7f61b67f14673ad0c1400b020f5b8.jpg) Presented for main course last night. Accompanied with fondant potato, seared asparagus and a parmesan crisp for texture. The gel cubes are mulberry vinegar which play nicely with the richness of the mousse. It might be better as a fluid gel or gastrique in future. For an entree I’d use just a single slice of mousseline with the gel and a crisp. All in all I’m happy for a first attempt, but a heritage chicken would offer more chicken flavour. ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [December 4, 2019, 10:37am UTC](https://community.anovaculinary.com/t/chicken-mousseline-attempt-one/23943/2 "2019-12-04T10:37:22Z")
Very nicely done, Ember. The texture looks perfect. Did you serve it with a buttery Australian Chardonay? I don’t cook with eggs much, maybe someone with more experience will contribute. My though is that at 60ᴼC you are close to the lowest temperature for egg white coagulation and a longer time might not make any significant difference. The result might be a bit wet and no more tender. ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [December 4, 2019, 11:30am UTC](https://community.anovaculinary.com/t/chicken-mousseline-attempt-one/23943/3 "2019-12-04T11:30:10Z")
Good point. Not that tenderness is an issue. I mean, it’s passed through a fine tamis, after all. I usually do my eggs at 63C, II was just working on the fact that I usually do my chicken at 60C. I tend to be a red wine fan, so it was served with a local Cabernet Merlot blend. ---
**Author:** ![v8rick](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/v8rick/32/4021_2.png) [@v8rick](https://community.anovaculinary.com/u/v8rick)\ **Post date:** [December 4, 2019, 2:07pm UTC](https://community.anovaculinary.com/t/chicken-mousseline-attempt-one/23943/4 "2019-12-04T14:07:35Z")
> [@Ember](#): > > mousseline That looks good I’ll be trying that Thanks ---
**Author:** ![Mirozen](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mirozen/32/2786_2.png) [@Mirozen](https://community.anovaculinary.com/u/Mirozen)\ **Post date:** [December 4, 2019, 7:58pm UTC](https://community.anovaculinary.com/t/chicken-mousseline-attempt-one/23943/5 "2019-12-04T19:58:00Z")
Looks delicious!