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Sprout Snow
- Serves
6
- Difficulty
Medium
Published 1978
This is really just a way of using up leftover brussels sprouts; in this recipe they are made into a light mousse which can be served as a first course or as part of a meal. You should only use sprouts which have not been over-cooked and which are still bright green.
Ingredients
3 tablespoons 3 x 15 ml ⅓ oz 11
Method
Put the water in a small bowl and sprinkle in the gelatine. Set the bowl in a pan of water over a low heat and stir until the gelatine dissolves. Allow to cool. Put the milk into a saucepan and bring to the boil. Remove from the heat. Separate the eggs, putting the whites in a large bowl and the yolks in the top of a double saucepan (or into a mixing bowl which you can set over a pan of water).
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