Follade Ella
Ingredients for 4 glasses
- 1 tablespoon stewed spinach or frozen spinach
- 25 cl plant-based whipping cream
- 1 tablespoon stewed parsley
- 2 gelatine leaves (or replace with agar-agar)
- 60 g celeriac julienne (fine celeriac strands)
- 1 sprig flat-leaf parsley
- Olive oil
- White wine vinegar
- Freshly ground black pepper
- Cayenne pepper
- Sea salt
- 145 g Légumaise Mushrooms with Truffle (Périgord)
Preparation
Blend the stewed parsley and spinach into a smooth purée. Soak the gelatine leaves in cold water, squeeze them out, and blend them into the lukewarm green purée until dissolved.
Allow the purée to cool, then add the plant-based cream and season with cayenne pepper and sea salt. Pour the mixture into a siphon (whipped cream dispenser) charged with gas.
Fill the 4 cocktail glasses with the espuma and place them in the refrigerator to set slightly.
Season the celeriac julienne with freshly ground black pepper, white wine vinegar, and a drizzle of olive oil. Finely chop the flat-leaf parsley and mix it with the celeriac.
Spoon a generous dollop of Légumaise onto each mousse and finish with the celeriac and parsley salad. Serve chilled.
Tip:
You can also prepare mousses using other vegetables, always starting with a vegetable purée. Use the espuma technique with a gas-charged siphon and, for a lighter version, replace the cream with a vegetable stock.
You can also prepare mousses using other vegetables, always starting with a vegetable purée. Use the espuma technique with a gas-charged siphon and, for a lighter version, replace the cream with a vegetable stock.
Used Culinary technique :
