Chicken Mousselines With Roquefort Cheese

Directions

1. Prepare a steamer and heat. Cut the chicken into 1 inch dice and place into a food processor. Add in 1/4tsp of salt and puree the chicken. Gradually add in the egg whites and blend well.
2. Slowly incorporate the cream and continue to blend to a light mousse onsistency, season with salt, pepper and cayenne pepper.
3. Mix in the roughly minced parsley and celery leaves. Lightly grease the moulds and carefully place the chicken mix half way up the mould.
4. Place the Roquefort cheese in the centre, then top with the chicken mousse. Cover with clingfilm and place into a steamer for approximately 20 min. Turn out onto a plate. Decorate with parsley and celery leaves.