USA : Illinois : Sheffield : Chestnut Street Inn
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Monika’s Mousse [rate this recipe]

Prep. Time: Approx. 2 Hrs
Refrigeration Time: 8-24 Hrs
Yields Approx. 12 Servings

Sun-Dried Tomato Layer
½ cup Sun dried tomatoes
1 Tbl Minced garlic
Pinch of Salt and pepper
2 Tbl Sour Cream
¼ cup Olive oil

Combine ingredients in a food processor and puree until a smooth paste is formed. Adjust seasonings and add more olive oil if the puree isn’t creamy enough.

Herb Cream Cheese Layer
1-8 oz. block of softened full fat Cream cheese (Do not use lowfat. It has too much moisture and will cause the terrine to get too soggy.)
1 Tbl Minced garlic
3 Tbl Chopped assorted fresh herbs (Italian parsley, tarragon, chives, thyme and rosemary are a great combination, but use any you like)
Pinch of Salt and pepper

Place all the ingredients in a food processor and puree until the herbs are completely chopped and well incorporated into the cream cheese.

Pesto Layer
1 cup of Fresh basil leaves
½ cup of Toasted pine nuts
1 Tbl Minced garlic
Pinch of Salt and pepper
3 Tbl Lemon juice (Fresh is best, but you can use bottled if you prefer. Hint: The lemon juice is a necessary so that the pesto stays nice and green, otherwise the basil will turn brown once it has been chopped and pureed.)
¼ cup of Grated parmesan cheese (You can use fresh, but the grated works just as well.)
¼-½ cup Olive oil

Combine ingredients in a food processor, except the olive oil. Puree. Begin adding the olive oil slowly so the mix begins to emulsify or becomes thick and creamy. Don’t add too much olive oil or the mixture will be too runny. The pesto should have some thickness to it, enough to coat a spoon well without running off. Adjust the seasonings to taste.

Chicken Mousse
4 bone in skin on chicken thighs (I recommend thighs because they are moister and have a bit more fat, which makes the mousse creamier in the end. Cooking them with the skin on and the bones in adds more flavor to the final mousse, even though the bones and skin will be removed after cooking)
1 Medium Chopped Vidalia or Walla Walla onion (Use a sweeter onion so it caramelizes nicely and adds a nice flavor in the end)
2 cloves of minced garlic
1 tsp salt
½ tsp pepper
1-2 tsp Hungarian paprika
¼-1/2 cup dry sherry
1 cup chicken stock
2 tbls olive oil
2 tbls butter
4 tbls sour cream

Place oil and butter in a large sauté pan over med high heat. When butter melts, add chicken pieces to the pan. Brown chicken on each side approx. 4 mins per side until golden. Add onions to the pan surrounding chicken. Add salt, pepper and paprika. Saute onions, stirring occasionally, until they soften and begin to caramelize, approx. 8 mins. Add garlic and cook for approx. a minute or until the garlic becomes fragrant. Deglaze the pan with the sherry. Bring to a boil and reduce by approx. half. Add chicken stock and bring to a boil. Reduce heat to a simmer and cover. Cook for approximately 45 mins or until the chicken is tender but not falling off the bone, checking the seasoning toward the end to be sure there is enough salt, pepper and paprika. Remove the lid of the pan and return the pan to med-high heat. Reduce liquid until almost all of it is gone. Continue stirring so as not to burn the chicken and the onions. The liquid will thicken and caramelize around the chicken. Remove pan from the heat and allow to cool completely. Take the skin off the chicken and remove the meat from the bone, being careful to throw away any cartilage or chewy bits. Strain the remaining liquid and gravy through a fine mesh strainer to remove any additional fat and add to a food processor along with the chicken pieces and sour cream. Puree until the mixture is smooth and creamy. Adjust seasoning if needed and add more sour cream if the mix is too thick. The pate should be creamy enough to spread on a piece of bread, like room temperature peanut butter.


To assemble the terrine. Using a loaf pan lined with plastic wrap, which has enough overlap to eventually wrap over the terrine, place the sun dried tomato mixture on the bottom spread in a thin layer. Top with the layer of herbed cream cheese followed by the pesto. The last layer is the chicken mousse. Once the layers are placed in the pan, fold the edges of plastic wrap around the terrine, making sure it is well covered. If there are any gaps, use additional plastic wrap to secure the terrine in the pan. Place in the refrigerator weighed down by either a few cans or a box of stock to weigh it down. The mousse should set for at least 8 hours, but is best after 24 hours. To serve, turn the terrine out of the loaf pan and unwrap the plastic. Carefully slice the terrine into ½ inch thick slices and place on a plate laying on its side so that the colors of the mousse show nicely. Serve with crackers and crudités.

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Rate: $119-$179
Rooms: 2
Suites: 2
Children ages 12+
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