Mousse tartlets of brussels sprouts

the MOUSSE TARTLETS 00655 BRUSSELS SPROUTS INGREDIENTS for 4 PERSONS 800 g Brussels sprouts, 30 g of butter, a spoonful of flour, 15 cl of fresh cream, a disc of puff pastry, chives for decoration, salt, pepper.

Clean the Brussels sprouts: remove the leaves and tough.

Wash them and throw them in a saucepan with boiling water and salt.

To return to a boil, let them cook for about 15 minutes.

When cooked, drain the Brussels sprouts hold aside a ladle of cooking water.

Keep aside 4 Brussels sprouts for the final decoration.

The rest frullatelo with the cooking water, obtaining a smooth puree.

In a saucepan, heat thoroughly mashed with butter and Brussels sprouts, stirring, let it dry to fresh fire for about 4 minutes.

Sprinkle with flour and continue cooking for 3 minutes fire stirring constantly.

Stir the creme fraiche and turn off the heat just before the boiling point.

Add salt and pepper.

From the disc of puff pastry, cut discs with a diameter of about 5 cm: place in buttered ramekins special and cook for about 20 minutes.

When ready, fill with mousse of sauteed winter cherries, each with a cattle varieties of Brussels and whole chives.

Serve.