Small artichoke mousse
Instructions
Clean artichokes, cut 6 tips with the plugs, remove the outer tougher leaves and cut them in half.
Remove the hay and put a hand in salted water with the juice of 2 lemons.
Clean the parsley and tritatelo.
Pistachios blanched in boiling water, Peel, dry them in the oven and chop coarsely.
Put to soak the gelatin in cold water.
Cut the artichokes into segments and place them in a pan with oil, garlic, parsley, salt and a few tablespoons of salted water.
Cover the Pan and cook over low heat until the artichokes are tender.
It will take about 30 minutes.
Add salt and pepper.
Squeeze the jelly and let it dissolve in the hot broth.
Remove the garlic from the artichokes and beat them.
Stir the gelatine, one-half of pistachios and finally stirring, slightly whipped cream.
Pour the mixture into individual ramekins and passed to firm up in the refrigerator for about 4 hours.
Just before serving, Peel the remaining 2 artichokes and cut them into thin slices.
Put the mousse on individual plates, decorated with raw artichokes, shredded cheese, pistachios and serve.
Ingredients and dosing for 4 persons
- 8 artichokes
- 1 sprig of parsley
- 1 clove of garlic
- 2 lemons
- 3 sheets of 2 g gelatine from each
- 2 tablespoons of pistachios
- 100 g of broth
- Cheese parmesan
- 4 tablespoons of whipping cream
- 1 tablespoon of olive oil extra virgin
- Salt
- Pepper