Spinach mousse - great chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Spinach, fresh |
| 6 | eaches | Egg whites |
| 1 | pinch | Nutmeg |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | ounces | Cream, heavy |
Directions
Blanch spinach for 30 seconds and drain thoroughly.
Put into a food processor with egg whites, nutmeg, salt and pepper. Process for 1 minute. Drizzle in cream while processing.
Chill.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans
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