Artichoke mousse
Instructions
In a saucepan, boil the artichokes in boiling salted water, drain when they are soft and keep the cooking water.
Melt the gelatine in hot broth, stirring with a wooden spoon.
In a saucepan melt the butter soft focus, Add flour and softened the mixture by adding little by little the artichoke cooking water; combine the lemon juice, salt and a ground pepper and simmer over low heat for 5-6 minutes, stirring constantly with a wooden spoon, in order to obtain a smooth and homogeneous sauce.
Remove from heat, add the yolks slightly beaten and coarsely chopped artichoke hearts and Cook all together for 5-6 minutes.
Spent the time indicated, let the mixture cool, frullatelo, mix in the liquid gelatin, add salt and pepper and blend again, in order to obtain a smooth puree and homogeneous.
Transferred the latter into a bowl, add the cream and the egg whites separately until foamy mounted firmly.
Put the mixture into a mold from souffle 75 cl capacity and let it firm up in the refrigerator for about 3 hours.
Garnish the mousse with lemon wheel and a few leaves of curly parsley and serve.
Ingredients and dosing for 6 persons
- 400 g of artichoke hearts
- 15 cl of broth
- 15 g of gelatine powder
- 1 walnut butter
- 1 tablespoon of flour
- 2 eggs
- 1 teaspoon of lemon juice
- 15 cl of cream
- Salt
- Pepper