Spinach mousse with parmesan cream
4 servings
35 minutes
Spinach mousse with parmesan cream is a refined dish of Italian cuisine that embodies the harmony of lightness and rich flavor. Historically, spinach has often been used in Mediterranean cooking due to its tender texture and wealth of nutrients. In this recipe, it transforms into an airy mousse where cream and eggs create a delicate consistency, while nutmeg and black pepper add zest. The parmesan cream is an ode to Italian traditions, adding depth and richness to the flavor. The dish is perfect as a light appetizer or an elegant side for meat and fish, and its elegance will adorn any festive table.
1
Preheat the oven to 180 degrees. Grease four small pudding molds with butter.
- Butter: 1 teaspoon
2
Blanch spinach in boiling water for 1-2 minutes, drain the water, and rinse under cold running water. Squeeze with a towel to remove all excess moisture (you should have about 2/3 cup of spinach).
- Spinach: 250 g
3
Blend the eggs and spinach into a smooth mixture. Place in a bowl, add cream, and mix well. Season with salt, pepper, and nutmeg. Pour the mixture into molds.
- Chicken egg (large): 2 pieces
- Cream 20%: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: to taste
4
Cover each mold with a circle of foil. Place the molds for the future mousse in a large baking dish. Pour boiling water into the dish so that it covers three-quarters of the height of the molds. Bake in the oven for 20-25 minutes.
5
To prepare the cream, pour the cream into a saucepan and add parmesan. Bring to a boil, reduce the heat, and let the mixture bubble slightly, stirring occasionally. After a few minutes, season with salt and pepper to taste. Cook until the desired consistency (thicker or thinner) is reached.
- Cream 30%: 1 glass
- Grated Parmesan cheese: 40 g
- Salt: to taste
- Ground black pepper: to taste
6
The mousse can be served directly in molds, decorated with a spoon of cream, or placed on warmed plates and served immediately while still warm.