Game mousseline served with port jelly (Main courses) 20 servings Ingredients 1 l (# 34 fl oz) whipping cream (unsweetened) 250 g Glace de Gibier 50 ml (# 10 fl oz) port-wine 150 g Muscat Beaune de Venises Pepper and salt Small moulds or jelly cups Method For the mousse: Over low heat cook half of the Glace de Gibier until smooth. In the mean time beat the whipping cream for ¾. Mix it with the Glace de Gibier until smooth. Add the port-wine and season to taste with pepper and salt. Make a jelly by heating the rest of the Glace de Gibier and the Muscat de Beaune. Put the moulds on ice and fill them with jelly. After about 20 seconds, pour out most of the jelly. A layer of about 1.5 cm is left. Fill up the moulds with the mousse. Previous page | Print this recipe