Watercress Mousse Recipes

WATERCRESS MOUSSE

Watercress Mousse image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

For the mousse, mix together the ricotta, egg yolk, and sugar, beating well. Add the lemon juice and zest and then the finely chopped watercress. Stir in the gelatin and season with salt and pepper. Whisk the egg whites until they are stiff, and fold in. Line small ramekins with plastic wrap and fill with mousse bringing the wrap over the top of the mousse. Chill until the mousse is just set. Unmold and serve.

WATERCRESS SAUCE

Watercress Sauce image

Provided by Bryan Miller

Categories condiments

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 bunch watercress (reserve 4 to 5 sprigs for garnish)
1 egg yolk
1/8 cup lemon juice
Salt and pepper to taste
1 cup olive oil

Steps:

Cut 2 inches from the stems of the watercress. In a food processor, combine the watercress, egg yolk, lemon juice and salt and pepper. While processing drizzle in the olive oil. Keep sauce cool until serving. Place a dab of sauce aside each quail. Garnish plates with watercress.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 51 milligrams, Sugar 0 grams

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