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Spinach mousse

Spinach mousse
Main Ingredient: Spinach

Course: Mousses Terrines, mousses and pates

Cuisine: Southern Creole and Cajun New Orleans

Yield: 4
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Spinach mousse ingredients

  • 6 lb Spinach; fresh
  • 6 ea Egg whites
  • 1 pn Nutmeg
  • 1⁄4 t Salt
  • 1⁄4 t Pepper
  • 4 oz Cream, heavy

Cooking Spinach mousse

1. Blanchi spinach for 30 seconds and drain thoroughly.
2. put into a food processor with egg whites, nutmeg, salt and pepper.
3. Process for 1 minute.
4. Drizzle in cream while processing.
5. chill.

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