There
are days –weeks, even- when things run so fast, all at the same time, that you
simply feel overwhelmed. Lately, for the past few weeks, I've been trapped in
this accelerated spiral that seems to lead nowhere, never stopping.
Yes, I know it will stop, eventually. And it will leave me with that feeling of
a hangover without alcohol, disrupted, exhausted and empty, as if my head where
made of cork. I know there will be some time for some rest… or at least, that
is what I have to remind myself, when I feel like I need days made of 48 hours!
I tend
to eat the first junk food I have at hand when I feel like this. So, as I know
myself all too well, I have learnt to try to avoid that. It does not mean that
I will always manage to do so, but I try.
Today’s
recipe -this cheese mousse- is great for that. It also has tuna and
crabmeat, and it gives a fantastic result. The idea came from adapting a classic
tasty cold mousse. I have used light cream cheese and fat-free milk instead of
cream and eggs, so that it is really, really light, but the result in terms of
taste is very good. I did it in individual ramekins, but you may also be
prepared in a larger mold, and serve it as a paté, to spread with bread.
You could also put less agar-agar, and let it in the form of a dipping to go
with crudités. Or you might try to add some red pepper for enhanced flavor and
color, or, basically, include any changes you feel like trying, as it is really
versatile.
Enjoy!
Tuna, crab and cheese mousse
Ingredients (for 6 individual molds)
160 grams of tuna in spring water
160 grams of tuna in spring water
10
crabmeat sticks
250 ml of skimmed milk
300 g of nonfat cream cheese
4 anchovies
3 grams of agar-agar (or equivalent quantity of gelatin)
Pepper
Salt
250 ml of skimmed milk
300 g of nonfat cream cheese
4 anchovies
3 grams of agar-agar (or equivalent quantity of gelatin)
Pepper
Salt
Preparation
Mix
flaked tuna with chopped crabmeat and chopped anchovies. Blend well. Put in a
saucepan the milk, cheese, salt, pepper and agar-agar. Heat and stir to
dissolve it, without allowing it to boil until it is completely mixed. Add the
crushed mixture of tuna, crab sticks and anchovies, mix well and remove from
heat. Pour into molds to use, slightly pre-oiled (better with a spray or use a
pair of oil droplets and spread with a brush) and cool to room temperature.
Once cooled, put into to the fridge for at least 4 hours, until ready to serve.
To serve, garnish with minced crabmeat and tuna.
Tuna, crab and cheese mousse
Ingredients (for 6 individual molds)
160 grams of tuna in spring water
160 grams of tuna in spring water
10
crabmeat sticks
250 ml of skimmed milk
300 g of nonfat cream cheese
4 anchovies
3 grams of agar-agar (or equivalent quantity of gelatin)
Pepper
Salt
250 ml of skimmed milk
300 g of nonfat cream cheese
4 anchovies
3 grams of agar-agar (or equivalent quantity of gelatin)
Pepper
Salt
Preparation
Mix
flaked tuna with chopped crabmeat and chopped anchovies. Blend well. Put in a
saucepan the milk, cheese, salt, pepper and agar-agar. Heat and stir to
dissolve it, without allowing it to boil until it is completely mixed. Add the
crushed mixture of tuna, crab sticks and anchovies, mix well and remove from
heat. Pour into molds to use, slightly pre-oiled (better with a spray or use a
pair of oil droplets and spread with a brush) and cool to room temperature.
Once cooled, put into to the fridge for at least 4 hours, until ready to serve.
To serve, garnish with minced crabmeat and tuna.
PDF