Rocket mousse
A tasty and gentle take on the theme of green salad leaves. Serve with a fruit puree or sauce, melon works well in this combination.
Ingredients
- 200 g rocket
- pinch of salt
- 1 sachet of powdered gelatin
- 500 g Greek yogurt
- salt, white pepper
Method
- In a small saucepan, sprinkle gelatin over a little water, set aside to soak.
- In a saucepan, bring salted water to the boil. Add rocket and blanch for a couple of minutes. Drain well, shred. Combine with yogurt, blend to a smooth puree, season to taste. Dissolve gelatin, slowly add to yogurt / rocket mixture while constantly stirring. Refrigerate for several hours (or overnight) until set.
Variations
Use watercress instead of rocket leaves.