Watercress mousse
Serve with your favourite vegetable puree, sweet potato or carrot are particularly good combinations.
Ingredients
- 200 ml soured cream
- 100 ml whipping cream, whipped
- 150 g Greek yogurt
- 150 g watercress, shredded
- salt, white pepper
- 1 tbsp runny honey
- 1 tbsp white aceto balsamico
- ½ sachet powdered gelatin
Method
- In a small saucepan, sprinkle gelatin over a little water, set aside to soak.
- Mix watercress and soured cream, blend to a smooth puree. Add yogurt, honey and balsamico, whisk until well combined. Season to taste. Dissolve gelatin and slowly add to watercress puree while constantly whisking. Refrigerate for 30 minutes, fold in whipped cream. Refrigerate for several hours, or overnight, until set. Serve chilled.