Watercress mousse with peach & onion puree
The combination may sound extravagant, but give it a try – it all comes together very well.
Ingredients
- 100 g watercress, shredded
- ½ sachet powdered gelatin
- 4 tbsp dry vermouth (such as Noilly Prat, or Martini)
- 200 g crème fraiche
- salt, white pepper
- pinch of sugar
- 1 tsp finely grated lemon zest
- 125 ml whipping cream, whipped
- 1 egg white, whipped
- 100 g red onions, peeled and chopped
- 3 ripe peaches (or nectarines), stone removed, chopped
- 3 tbsp extra-virgin olive oil
Method
- In a bowl, mix onion, peaches (or nectarines) with olive oil, blend to a smooth puree, pas through a fine-meshed sieve. Season with salt and a pinch of sugar, refrigerate until serving. In a small saucepan, sprinkle gelatin over dry vermouth, set aside and let soak.
- In a bowl, mix crème fraiche and watercress, blend to a smooth puree. Add salt, white pepper, a pinch of sugar and lemon zest. Dissolve gelatin, slowly pour into cream while whisking. Fold in whipped cream. Fold in whipped egg white. Refrigerate for several hours or overnight until set. Serve with chilled peach & onion puree.