Extraordinary Chicken and St-Guillaume Parmesan Mousse

Appetizer, Parmesan, Side Dish

Extraordinary Chicken and St-Guillaume Parmesan Mousse

Quick tips: When we made this recipe, we used the meat from 2 already-cooked chicken thighs, which comes to about 250 mL (1 cup) of dark meat. If you prefer white meat, use chicken breasts. For the creamy cheese, we used ricotta, but cream cheese could be used instead. Finely grated St-Guillaume Parmesan really brings out the flavour of this chicken mousse. You can also easily replace the parmesan with aged Cheddar or Emmental.

Prep time
15 minutes

Cook time
15 minutes

Servings
500 to 700 ml / 2 to 3 cups

15 ml (1 tbsp) butter
5 ml (1 tsp) finely chopped garlic (2 cloves)
45 ml (3 tbsp) finely chopped yellow onion
80 ml (1/3 cup) finely chopped celery (1 stalk)
60 ml (1/4 cup) red bell pepper, cut into very small dice + 15 ml (1 tbsp) reserved for garnish (optional)
2.5 ml (1/2 tsp) dried oregano (or thyme)
Salt and pepper, to taste
250 ml (1 cup) chicken or vegetable broth
190 ml (2/3 cup) ricotta (or cream cheese)
1 packet unflavoured gelatin (or 15 ml / 1 tbsp)
250 ml (1 cup) cooked poultry meat (chicken, turkey, etc.)
125 ml (1/2 cup) finely grated St-Guillaume Parmesan cheese (about 45 g)
60 ml (1/4 cup) chopped celery leaves
30 ml (2 tbsp) chopped stuffed Manzanilla olives (6 olives)

Over medium heat, melt the butter in a saucepan and sauté the garlic, onion, celery, and bell pepper for 5 to 7 minutes, until softened. Add the oregano and season with salt and pepper, if desired.

Pour the broth and ricotta into the saucepan and stir. Continue cooking over medium heat until the contents begin to steam.

Meanwhile, in a small bowl, bloom the gelatin in 15 ml (1 tbsp) water. When the contents of the saucepan begin to steam, melt the gelatin in the microwave for 30 seconds, then pour it into the saucepan. Mix well.

Remove the saucepan from the heat and let cool for about 10 minutes.

Using a food processor, finely chop the poultry.

In a mixing bowl, combine the poultry, parmesan, celery leaves, and olives. Set aside.

Add the cooled saucepan mixture and mix well. Set aside.

Line the container you’ll use to mould the mousse with plastic wrap. Make sure to use a container that holds 500 to 700 ml (2 to 3 cups), or divide among several bowls.

Optional: for a decorative touch, before pouring in the mixture, sprinkle 15 ml (1 tbsp) chopped red bell pepper around the edge of the bottom of the container, as shown below.

Pour the mixture into the lined container. If you chose to add the pepper garnish, spoon the mixture gradually into the centre of the bowl before pouring it in completely. Spread the mixture well to avoid air bubbles.

Cover with plastic wrap and refrigerate for at least 6 hours.

Unmould the chicken mousse by removing the plastic wrap and turning it out onto a serving plate.

Garnish with fresh herbs (chives, basil, etc.), if desired.

Where to buy our products?

Thank you for your trust and loyalty to our dairy farmers and Fromagerie St-Guillaume products.

At your favorite retailers

Available in several grocery stores and specialty shops throughout Quebec. Availability may vary by location.

At the interpretation center

Purchase the same cases as those advertised in the online shop—just give us a call before stopping by!

On our online shop

We deliver throughout the province of Quebec, directly to your home when you order online from our shop!

Local producers and processors

Our cheeses are made from 100% Canadian milk and dairy ingredients (Blue Cow logo).

Our fromagerie is a member of Aliments du Québec and our products are verified and certified.

We are proud to contribute to the wide variety of local cheeses that are the pride of our province.