Watercress, spinach and lemon grass mousse
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Sunflower oil |
| 1 | Vegetable stock cube dissolved in 3; (1/2 pint)with cold | |
| ; tablespoons boiling water made up to, water | ||
| ; 300ml | ||
| 1 | 120 gram pac fresh 'n' ready watercress and | |
| ; spinach | ||
| 2 | 200 g tubs Greek style yogurt | |
| 2 | Stalks lemon grass; very finely chopped | |
| ½ | teaspoon | Sugar |
| Salt and freshly ground black pepper | ||
| 15 | grams | Sachet vegetarian gelatine; dissolved in 3 |
| ; tablespoons boiling | ||
| ; water | ||
Directions
Brush a 600ml (1 pint) ring mould or 4 individual dishes lightly with oil.
Place the stock, watercress and spinach into a liquidiser or blender with the Greek style yogurt, lemon grass, sugar, salt and freshly ground black pepper and process until smooth.
Gently pour in the dissolved gelatine and process for 30 seconds.
Leave to set slightly before pouring into the prepared dish/dishes.
Refrigerate until set.
Converted by MC_Buster.
NOTES : A light mousse with the exotic flavour of lemon grass.
Converted by MM_Buster v2.0l.