Spinach Mousse with Parmesan Cream
Appetizers • Italian
Description
Spinach Mousse with Parmesan Cream
Ingredients
- Butter 1 teaspoon
- Spinach 10 oz
- Cream 22% 1 cup
- Large eggs 2 pieces
- Salt to taste
- Ground Nutmeg to taste
- Ground Black Pepper to taste
- 10% cream 1 cup
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Grease four small pudding molds with butter.
Step 2
Blanch the spinach in boiling water for 1–2 minutes, drain, and rinse under cold running water. Squeeze out the excess moisture with a towel (you should have about 2/3 cup of spinach).
Step 3
Blend the eggs and spinach into a smooth mixture. Transfer to a bowl, add the cream, and mix well. Season with salt, pepper, and nutmeg. Pour the mixture into the molds.
Step 4
Cover each mold with a circle of foil. Place the molds in a larger baking dish. Pour boiling water into the dish until it covers three-quarters of the height of the molds. Bake in the oven for 20–25 minutes.
Step 5
To prepare the cream, pour the cream into a saucepan and add the Parmesan. Bring to a boil, reduce the heat, and let it simmer gently, stirring occasionally. After a few minutes, season with salt and pepper to taste. Cook until the desired consistency is reached (thicker or thinner).
Step 6
The mousse can be served directly in the molds, garnished with a spoonful of cream, or plated on warmed plates and served immediately while still hot.
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