Chicken, mousse of green peas with sweet curry

Ingredients:

Mousse : 100g of young peas fresch or frozen, 1 egg,

12cl of light cream, 1/2 tspoon of curry, salt, pepper.

Meat : 4 chicken breasts, 1/2 cube of chicken bouillon, salt, pepper

Sauce : 1 minced scallion, 1 glass of dry white wine, 1 cube of chicken bouillon, 20cl of light cream, tabasco, lemon jus, sweet curry.

Store your small dishes you will be using to cook in your fridge for a while.

Boil some water in a pan and add 5g of butter + 1 table spoon of sugar.

Cook 5min in the young peas. Strain. Mix together with the egg, 12cl of light creamm add salt and pepper and a bit of sweet curry. Poor everything in little dishes buttered and cook bain-marie way for about 25mn /170°c.

During the cooking of the mousses, poach the chicken breasts usses, pocher les blancs de poulet seasoned - saucepan closed - for10 to 15mn in a little bit of water with 1/2 a cube of chicken bouillon in.

Cooking the sauce : cook until dry the scallion, bouillon with the white wine. Add the cream, tabasco and lemon, wait until boiling and add the curry.
For the dressage, pour 1 mousse on each plate, cit the chicken breasts in pieces, add the sauce on top and add pink berries for the eyes... et voilà!