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Spinach Mousse Recipe
We have experimented with every type of spinach from fresh to frozen leaf, for this excellent mousse; but frozen purée (often sold as nuggets) produce the most successful results.
- 340g/12oz frozen Spinach purée - thawed, the left to drain in a sieve
- 340ml/12 fl oz Single Cream
- 1 medium egg
- Salt, Pepper and plenty of freshly-grated Nutmeg (perhaps 6/8 good strokes of the grater)
- A little softened butter, for buttering the ramekins
Equipment: Food Processor; 4-6 ramekins depending on size; tin foil
1. Squeeze as much moisture as possible out of the spinach.
2. Butter 4/6 ramekins depending on size, or similar ovenproof containers.
3. Put the spinach in a food processor; then add the remaining ingredients.
4. Process until well mixed.
5. Distribute the mixture between the ramekins and cover each with a square of tin foil, which should be tucked neatly around the rims of the ramekins to form a good seal. This will prevent the mousses drying out on top.
6. Pierce a small hole in each foil lid, to allow any steam to escape during cooking.
At this point, the mousses can be refrigerated, overnight if need be.
7. Heat the oven to 180°C/350°F/Gas 4. Place the ramekins on a tray, and cook in the preheated oven for 40 minutes. For small mousses, such as these, there's no need to surround them with water. In fact, don't be tempted to do so, for it will change the cooking time.
8. Remove from the oven. The mousses should have risen slightly and be firm to the touch. If not, cook for 5 minutes more.
9. Carefully remove the foil hats and allow the mousses to cool for 5 minutes. Don't be alarmed if they sink back a little!
10. Run a sharp knife around the edge of each mousse and turn out onto individual warm serving plates.
Serve covered with a little Parmesan Sauce or Anchovy Sauce.