Vegetable Mousse
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1 | kg | Puree , Vegetable; Peas, Carrots or any vegetable of your choice. |
| 8 | pc | Eggs |
| 100 | ml | KNORR Meadowland (Whipping Cream) |
| Seasoning |
Preparation
1. Boil or steam the vegetables.
2. Liquidise very fine in a food processor.
3. Season and allow to cool.
4. Beat the eggs in a bowl and strain onto the vegetable puree.
5. Mix the eggs through the vegetables.
6. Whip the cream and fold into the vegetable mixture.
7. Three quarter fill the buttered dariole moulds or ramekin with the mixture.
8. Place the moulds in the bain marie of hot water.
9. Bake at 190°C until set (approx. 15 mins.).
10. Remove from oven and allow to stand for 5 mins beore turning out.
Note:
Exra ingredients may be added to the mousse.
Examples: Garlic paste with Aubergine, Chopped Coriander with Carrot, Grated Parmesan Cheese with Brocolli, Mint with peas.
