Watercress Mousse

Name: Watercress Mousse
Ingredients: 3 1/2 ounces ricotta cheese; 1 egg yolk; 1 teaspoon caster sugar (superfine); 1 lemon, juiced, zest grated; 7 ounces watercress leaves, finely chopped; 1/2 sachet powdered gelatin, dissolved in 4 tablespoons water; Salt and freshly ground black pepper; 2 egg whites

8 ingredients

7 steps

Ingredients

3 1/2 ounces ricotta cheese
1 egg yolk
1 teaspoon caster sugar (superfine)
1 lemon, juiced, zest grated
7 ounces watercress leaves, finely chopped
1/2 sachet powdered gelatin, dissolved in 4 tablespoons water
Salt and freshly ground black pepper
2 egg whites

Directions

1

For the mousse, mix together the ricotta, egg yolk, and sugar, beating well.
2

Add the lemon juice and zest and then the finely chopped watercress.
3

Stir in the gelatin and season with salt and pepper.
4

Whisk the egg whites until they are stiff, and fold in.
5

Line small ramekins with plastic wrap and fill with mousse bringing the wrap over the top of the mousse.
6

Chill until the mousse is just set.
7

Unmold and serve.