Spinach Mousse


6 pounds of fresh spinach.
4 ounces of heavy cream.
6 egg whites.
¼ teaspoon of nutmeg.
¼ teaspoon of salt.
¼ teaspoon of pepper.

Preparation Instructions:

Blanch the spinach for about 30 seconds, then drain thoroughly.

Put into a blender or food processor with the egg whites, nutmeg, salt and pepper.

Blend for about a minute.

Drizzle in cream and blend again.

Chill until ready to serve.

For more similar recipes, see the spinach recipes and mousse recipes websites.

Published in: on July 14, 2007 at 10:56 am  Leave a Comment  

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