Pemmican Mousse Recipe
Savoury Mousse made with smoked and dried bison mixed with cream cheese and sage infused blueberries. With Bannock Crackers.
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Ingredients
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Pemmican Mousse Base
Sage-Infused Blueberries
Bannock Crackers
Method
Prepare Sage-Infused Blueberries
- 1
In a small saucepan, combine blueberries, sage leaves, water, and honey.
- 2
Simmer over low heat for 5–7 minutes until blueberries soften and sage is fragrant.
- 3
Remove from heat, discard sage leaves, and allow the mixture to cool to room temperature.
Make the Pemmican Mousse
- 4
Place smoked and dried bison in a food processor and pulse until finely chopped.
- 5
Add cream cheese, heavy cream, salt, and pepper to the food processor and blend until smooth.
- 6
Fold in the cooled blueberry mixture gently to create swirls of flavor, without fully blending.
- 7
Transfer mousse to a serving bowl or mold and chill for at least 30 minutes before serving.
Prepare Bannock Crackers
- 8
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 9
In a bowl, mix flour, baking powder, and salt. Add oil and water, stirring until a soft dough forms.
- 10
Roll out dough on a floured surface to 1/8-inch thickness and cut into desired cracker shapes.
- 11
Place on baking sheet and bake for 12–15 minutes until lightly golden and crisp.
- 12
Cool completely before serving with the mousse.