Gregg Thompson of St. Joseph, Missouri, writes, "A good many years ago, my wife and I enjoyed a beefy curried mousse at Snaffles restaurant in Dublin. The recipe was published in You Asked for It in your January 1972 issue. It's a wonderful dish that I have continued to enjoy through the years, and I believe it should be resurrected."
Active time: 5 min Start to finish: 8 hr
This is a great hors d'oeuvre to make the night before it's served, and it's best when made with the freshest garlic you can find.
• Mousse can be chilled up to 3 days.
Recipe information
Total Time
8 hr
Yield
Makes 4 hors d'oeuvre servings
Ingredients
Special Equipment
Preparation
Step 1
Blend all ingredients in a blender until smooth. Pour through a fine sieve into a 1-quart glass measure, then pour into ramekins.
Step 2
Chill, covered, until set, about 8 hours. Serve mousse in ramekins.
