Spinach mousse
- Main Ingredient: Spinach
- Course: Mousses Terrines, mousses and pates
- Cuisine: Southern Creole and Cajun New Orleans
- Yield:
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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