CREAM OF CHICKEN SANDWICH

Ingredients

• 1 cup chopped cooked chicken (Use pre-cooked chicken breast or thigh meat, finely chopped before pounding)
• 1 tablespoon unflavoured powdered gelatine (One standard sachet (about 7g) of unflavoured gelatine works well)
• 0.5 cup cold water (Must be cold to properly bloom the gelatine)
• 1 dash salt (A dash is roughly 1/8 teaspoon; adjust to your taste)
• 1 teaspoon grated horseradish (Use freshly grated or prepared horseradish (not creamed); pat dry if using jarred)
• 1 cup heavy whipping cream (Half-pint equals 1 cup (240 ml); must be very cold before whipping to achieve stiff peaks)
• 8 thin slices white bread (Use a soft, fine-crumbed white sandwich loaf; slice thinly or ask your baker to slice it thin)
• 2 tablespoons butter (Softened at room temperature so it spreads easily without tearing the bread)
• 8 whole radish (Use fresh, firm radishes; slice into thin rounds or cut into decorative roses for garnish)

Instructions

1. 1Place 1 cup of chopped cooked chicken into a mortar and pestle or a sturdy bowl. Using the pestle or the back of a large spoon, pound and mash the chicken until it becomes a very fine, almost paste-like consistency with no large chunks remaining. Alternatively, pulse briefly in a food processor until finely ground — be careful not to liquefy it. The finer the chicken, the smoother and more elegant your filling will be.
2. 2Measure 1/2 cup (120 ml) of cold water into a small saucepan or heatproof bowl. Sprinkle 1 tablespoon of unflavoured powdered gelatine evenly over the surface of the cold water — do not stir yet. Allow the gelatine to sit undisturbed for 5 minutes. It will absorb the water and swell into a spongy, bloomed mass. This step is called 'blooming' and ensures the gelatine dissolves smoothly without lumps. After 5 minutes, gently warm the saucepan over low heat, stirring constantly, until the gelatine fully dissolves and the liquid is clear. Do not boil.
3. 3Remove the dissolved gelatine mixture from the heat and allow it to cool for 2 minutes so it is warm but not hot. Add the finely pounded chicken to the gelatine mixture. Add a dash of salt (about 1/8 teaspoon) and 1 teaspoon of grated horseradish. Stir everything together thoroughly until all the ingredients are evenly combined into a uniform mixture.
4. 4Set the bowl of combined chicken and gelatine mixture aside at room temperature. Stir every 1 to 2 minutes and watch for the mixture to begin thickening — it will start to look slightly gel-like and coat the back of your spoon rather than running off freely. This usually takes 5 to 10 minutes depending on room temperature. Do not refrigerate yet. You want it just beginning to thicken, not fully set — it should still be spoonable and pourable. This is the right moment to fold in the whipped cream in the next step.
5. 5Pour 1 cup (240 ml) of very cold heavy whipping cream into a large clean bowl. Using a hand mixer or a whisk, beat the cream vigorously until it forms stiff peaks — this means when you lift the beaters or whisk out of the cream, the peaks hold their shape firmly without drooping. This takes about 3 to 5 minutes with an electric mixer, or 8 to 10 minutes by hand. Once the cream is whipped, add it to the thickening chicken mixture a little at a time — add about 2 to 3 tablespoons, gently fold it in with a spatula using a slow scooping motion from the bottom of the bowl upward, then repeat until all the cream is incorporated. Fold gently to keep the mixture light and airy — do not stir vigorously or you will deflate the cream.
6. 6Transfer the chicken and cream mixture into a clean bowl or a shallow dish. Cover tightly with cling film or a lid and place in the refrigerator. Leave it to chill for at least 2 hours, or until the mixture is very cold, firm, and holds its shape when spooned. The gelatine will help it set into a spreadable, sliceable consistency. Do not rush this step — the colder the mixture, the better it will hold together on the bread.
7. 7Take 8 thin slices of white bread. Using a butter knife or small palette knife, spread a thin, even layer of softened butter across one side of each slice of bread — go all the way to the edges. Lightly buttered means a thin coating, not a thick layer. Once all slices are buttered, remove the chilled chicken cream mixture from the refrigerator. Using a spoon or knife, spread a generous, even layer of the chilled mixture onto the buttered side of 4 slices of bread. Top each with one of the remaining 4 buttered slices, buttered side facing down onto the filling, to form 4 sandwiches.
8. 8Using a sharp knife or decorative cookie cutters, cut each sandwich into your desired fancy shapes — traditional options include triangles, rectangles, rounds, or small diamonds. Press the cutter firmly through both layers of bread. Arrange the cut sandwiches on a serving plate. Garnish each piece with a slice of fresh radish or a small decorative radish rose: to make a radish rose, trim the top and base of a radish, then use a small knife to make 4 shallow cuts around the outside from top to base to create petal shapes, and soak in cold water for 10 minutes to open up. Serve immediately while still cold.