Thursday, 24 May 2012
Wild Garlic Mousse
100g wild garlic
10g flat leaf parsley
2g agar agar [I used vegegel ~ double the amount suggested on the packet & I presume you could
also use gelatin]
2 egg whites
These quantities made enough for 4 ramekins.
Whizz or finely chop the wild garlic and parsley then, in a small pan, simmer them in the milk.
Add the agar agar [or other setting agent following the instructions on the packet!] and stir well ~ remove from the heat
Whisk the egg whites into the mixture while it is still warm and then when it has cooled down to room temperature fold in the whipped cream.
Divide into small dishes and chill.
hope you enjoy!
might need a few more recipes....