Artichoke Mousse
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:11pm

Ingredients




3 lrgs Globe artichokes, cleaned and steamed till tender
3 tablespoons cottage cheese
1 egg
1 teaspoon finely cut chervil leaves (or substitute 
Dash of lemon juice
Salt and freshly ground pepper
2 tablespoons cottage cheese
cup low-fat natural yogurt
2 teaspoons finely cut chervil leaves (or substitute 
Pinch of cayenne pepper
Salt
Parsley to garnish





Preparation

1 Preheat oven to 325 degrees. Scrape artichoke flesh from bottoms of leaves of cooked artichokes and chop with cooked artichoke bottoms, discarding choke. 2 Puree artichoke meat with 3 tablespoons cottage cheese and the egg. Stir in chervil and season to taste with lemon juice, salt and pepper. 3 Spoon mixture into 4 individual nonstick molds or small, greased ramekins. 4 Cover molds with foil and put in larger pan. Add water to come halfway up sides of molds. Bake 20-25 minutes, until mousse is just firm to touch. Set aside to cool slightly while you prepare sauce. 5 To prepare sauce: Mix together sauce ingredients in a small pan and bring just to boil. Adjust seasoning. Spoon sauce onto 4 plates, unmold a mousse in center of each plate and garnish with parsley. 


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Preparation

 1  Preheat oven to 325 degrees. Scrape artichoke flesh from bottoms of leaves of cooked artichokes and chop with cooked artichoke bottoms, discarding choke.  2  Puree artichoke meat with 3 tablespoons cottage cheese and the egg. Stir in chervil and season to taste with lemon juice, salt and pepper.  3  Spoon mixture into 4 individual nonstick molds or small, greased ramekins.  4  Cover molds with foil and put in larger pan. Add water to come halfway up sides of molds. Bake 20-25 minutes, until mousse is just firm to touch. Set aside to cool slightly while you prepare sauce.  5  To prepare sauce: Mix together sauce ingredients in a small pan and bring just to boil. Adjust seasoning. Spoon sauce onto 4 plates, unmold a mousse in center of each plate and garnish with parsley.