Dublin Curry Mousse

Would that we could remember the pub where this originated in Temple Bar.  Nonetheless, we thank the waiter for giving us the  ingredients and the method.  We think we have duplicated this recipe very closely.  Beware of the garlic…it is powerful stuff!

  • 8 ounces of cream cheese
  • 3 cloves of garlic, chopped
  • 1 can of beef consomme
  • 1 envelope of gelatin
  • 1 tablespoon of madras curry

Soften cream cheese, heat beef consomme and dissolve gelatin in it.  Combine all ingredients in a blender and pour into a flat mold.  Chill overnight and serve with warm, buttered toast points.

 

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