Chicken Artichoke Mousse

An elegant presentation with many flavors subtly blended:
(yields 4 cups)

1 envelope unflavored gelatin
1 cup water
1/2 sour cream, plain Greek* yogurt, or creme fraiche*
1 (3 oz.) package of cream cheese with chives*, softened
1/4 cup light* mayo.
1/4 cup dry white wine
1 t. dried marjoram, crushed
1 t. dry mustard
1/4 t. sea* salt
1/4 t. freshly ground pepper
1 med. chicken breast, cooked, boned, and skin removed
1 (14 oz.) can artichoke hearts, drained
2 hard-cooked eggs
2 green onions
1 cup shredded carrot

In a heat-proof measuring cup, combine gelatin and water. Place cup in a saucepan of hot water. Heat and stir until gelatin is dissolved. Transfer to mixing bowl. Beat in sour cream, cream cheese, mayo., wine, marjoram, dry mustard, S&P. Finely chop chicken, artichokes, eggs, and green onions in a food processor. Add carrot; mix well. Fold into gelatin mixture. Spoon into 4&12 cup (or two 2 cup molds). Refrigerate until firm. Unmold and serve with multi-grain crackers, and melon balls. Garnish the platter with edible flower blossoms.

"Keep sound wisdom and discretion."

And, have FUN today!!

Love,

MM