You will need
    • 700 g veal or lean pork;
    • 3 egg whites;
    • 3/4 Cup low-fat cream;
    • 1/4 Cup sherry;
    • 1 bunch fresh Basil;
    • salt and pepper to taste.
Veal or lean pork mince twice. The meat will need to bring to a homogeneous mass, so it must be thoroughly crushed. Fresh Basil rinse under running water, separate the leaves from the stalk and finely chop them. Add in the mince, the resulting mass along with spices.
Whisk the egg whites with a mixer until thick dense foam, then gently introduce her to the cold mass of a spoon, stirring constantly so that the content remains homogeneous. Put your food processor on the lowest speed and not ceasing to interfere, add the minced meat and cream sherry.
The oven heat to 180 degrees. The meat mixture is put in a special form for baking, pre-lubricated with oil. To prepare the mousse you need in a water bath to get air and without a firm crust. Shape with the mousse, place in a deep baking pan filled with water about a quarter of the volume, and the entire structure is put into a hot oven.
The cooking time is roughly 45-50 minutes. Serve this mousse can be hot or cold, watering it on top of the sauce. This dish is great as a standalone dish or with a side dish of stewed vegetables, baked potatoes, salads, cereals.