Spinach
Mousse with Nutmeg
recipe and photograph
created by www.finedinings.com
10
ounce package frozen spinach, defrosted
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon or more salt according to taste
1/8 teaspoon freshly cracked black
pepper
2 egg whites
1/4 cup heavy cream
4 (1/4 cup) ovenproof ramekin cups
butter for ramekin cups
Drain spinach thoroughly
of all liquid. Place in a food processor with nutmeg, salt,
pepper, egg whites and cream, process until smooth.
Spoon spinach mixture into buttered ramekin cups. Place them on a sheet
pan, cover loosely with foil and bake at 350° for 30 to 35 minutes or
until firm to the touch. Remove from the oven to a rack for 5
minutes. (It is normal for centers to collapse slightly).
Loosen edges of each mousse with a sharp knife, invert onto plates
and serve with a main entree.
Yield 1 cup approximately
Wine recommendation:
Merlot, Cabernet
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