Culinary Technique - Mousse

We can prepare a vegetable mousse like we would a bavarois, except that we use salt and/or other spices instead of sugar. Proceed as follows: First, make a soup or purée, add whipped cream and gelatine sheets dipped in cold water, and leave it to set in the refrigerator. Instead of gelatine you can also use seaweed-based vegetable gelling agents like agar-agar. They offer an alternative for vegetarians and vegans. Cauliflower, broccoli, peppers, turnips, celeriac or, Ias in the recipe that appears in this book, lettuce, can be used to make a mousse.