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Developed by Jack Achenbach, RDN, LD

Triple Berry Mousse 

This week was my grandmothers birthday, which called for something extra special to celebrate the day! Although it looks like a challenge, this mousse cake was more time intensive than anything. But in the end, it certainly paid off! With a coconut macaroon base layered with vanilla, dark cherry, and raspberry mousse and finished with a blueberry gelee, there's no stopping you from eating the whole thing!

Servings: 5

Level: Easy

Prep Time: 15 minutes

Ingredients:

Arugula

Golden apples, julienned

Radishes, julienned

Olive oil

Salt & Pepper

Sriracha

Honey

Garlic

Paprika

White wine vinegar

Chicken thighs

Butter milk

Salt & Pepper

Eggs

Salad:

6 oz.

2 E.

8 E.

1/2 T.

Pinch

Sauce:

1/4 c.

2 T.

1/4 t.

1/4 t.

2 T.

Chicken:

6 E.

1 c.

1 T.

2 E.

Flour Mix:

1 c. AP Flour, 1/4 c. Corn starch, 1/2 T. Paprika, 1.5 T. Salt, 1.5 T. Black pepper, 1 T. Onion powder

Directions:

Salad: Toss together in a small bowl. 

Sauce: Blend in a blender until combine.

Chicken: Combine chicken, milk and S&P. Let marinate for 30 minutes. Drain chicken. Coat with flour, then egg, then flour again. Sear in a pan ofhot oil over medium-high heat until crispy and cooked. 

 

To Serve:

Create a salad nest in the center of a plate. Toss crispy chicken with the sriracha sauce and top.

 

Cooking note:

If the oil begins to smoke, your pan is TOO HOT! Remove from the burner and allow it to cool off.

 

Storage Instructions:

Best if consumed day of cooking.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach

 

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