Cold gippsland mousse

Yield: 4 servings

Measure Ingredient
2 tablespoons Oil
2 Gippsland Specials *
57 Dandilion florets <florets not the -- fuzzies!>
1 teaspoon Salt
½ teaspoon Fresh ground black pepper
½ teaspoon Fresh grated nutmeg
1 small Onion -- grated
1 cup Mayonnaise
1 tablespoon Lemon juice
2 tablespoons Unflavoured gelatin **
¼ cup Water
1 cup Heavy cream
*Green Mayonnaise* <this
Comes later>

* <2 shud suffice for 4? We're talking 6 feet of worm here...if none avail..2doz red wigglers> ** <Don't want to spoil that fresh worm flavour>

Hi folks...:-) As my first venture into the world of food, I've decided to plunge in here with a recipe that should blow the socks off Betty Crocker. This recipe may seem a little unorthodox, but remember it is recommended by the highest authority......Zen When I came up with this recipe it was a spiritual awakening. :-) and everything in it is TOTALLY legitimate, whether you choose to believe me or not! Soooooooooooooo here we go!!! This could be a very valuable recipe for those with cardiac problems.

1/. OKeedOkee! Got the Specials? -or Red Wigglers? Wash them...dirt in this recipe wouldn't go over with the guests! Keep them in the fridge so they go to sleep. The dandilions(?) no Fuzzies(?) Now, wipe down the inside of a 6-cup mold with the oil. That's it for the oil!

2/. Steam the dandilion florets for 15mins, then you get to use that handy dandy POPeil dicer slicer gadget to chop up the florets and do the same with the onion. Squeeze out excess moisture from pulp and add salt, pepper, nutmeg, mayonnaise, and lemon juice. That was easy!! 3/. Sprinkle the gelatin in the water and heat to dissolve. Whip the cream till stiff and fold into the gelatin sure to let this cool down first. nOW..fold in the veggie mayonnaise and include those sleeping Specials. Pour into the mold and bung into the fridge for 2hrs to set.

*Green Mayonnaise!! <Back to the yard!!> 12 dandilion leaves 6 sprigs parsley 6 dandilion florets 2 cups mayonnaise

4/. Blanch the leaves and florets in boiling water for 1min. Drain and refresh in cold water and you get to use that POPeil gadget again! Drain & squeeze dry pulp and combine with the mayonnaise.

5/. Now to prep for the table!! Unmold the mousse onto a lovely Waterford plate and if you have extra Wrigglers handy you can curl `em up in the centre of the mold. Pour the green mayo over the whole lot and SERVE!! Just remember...if any of your guests go into Cardiac Arrest when the wrigglers get they're attention....just stuff a couple spoonfuls into their mouths. Works like a TrEAt!! If you can't trust the author of "Zen of MacroBiotic Cooking", who yah gonna trust? The FDA?! :-)

If you can't find Gippslands or Red Wrigglers.... I've still got contacts out in the ritzy neighbourhoods where the best ones breed! They seem to like lawns with automatic sprinkler systems!! :-) Just drop me an email drop and we'll go from there! There yah go, Cee aka GWS


What's that crawling across the floor? ...Oh..Dinner! * Origin: MONTROSE TRANSFER : 305-292-1479 (1:135/814) * Posted by Wily Cee ERecipes 5/21/95 Recipe By : from "Zen of MacroBiotic Cooking" From: Marjorie Scofield Date: 05-27-95 (159) Fido: Cooking

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