Process – Apple Mostarda
Combine apples, water, brown sugar and salt in a small sauce pan. Bring mixture to a boil, then turn off the heat. Allow mixture to cool off to room temperature. Repeat this three times.
On the third time, allow to boil until the water mostly cooks out. Add the Sauce Robert, reduce liquid by half. Cool off to room temperature.
Process – Chicken Mousse
Place a roasting pan half full of water into your oven and preheat to 350 degrees. This will be your water bath to cook the mousse in.
In a sauce pan, combine the red wine and Sauce Robert. Bring to a simmer and reduce by half. Remove from heat to allow to cool.
In a sauté pan, melt the butter on medium heat. Add the shallots, cook until they become soft. Approximately 3-4 minutes. Remove from heat to cool.
In a blender, combine (in this order) eggs, cream, chicken, poultry seasoning, shallots and the wine/sauce mixture.
Pour equal portions into oven safe ramekins, then place into the water bath. Cook from 35 minutes. They are finished when you can pull a tooth pick out of the center and it is clean.
Allow to completely cool for 4-6 hours.
Serve by spreading on your favorite toast and topped with the apple mostarda. Enjoy!
Ingredients - Mousse
24 oz Chicken Thighs – cooked, diced
½ cup Red Wine
½ cup Bottled Thyme Sauce Robert
2/3 cup Heavy Cream
2 Shallot – small dice
2 TBSP Butter
½ tsp Bottled Thyme Poultry Seasoning
To Taste Salt & Pepper
Ingredients – Apple Mostarda
2 Gala Apples – peeled, small dice
¼ cup Brown Sugar
1 cup Water
¼ cup Bottled Thyme Sauce Robert
To Taste Salt