Sprout Snow

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

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.


  • 3 tablespoons (3 x 15 ml spoon) water
  • oz (11 g) sachet of gelatine
  • ½ pint (300 ml) milk
  • 3 large eggs (size 1-2)
  • ¼ of a whole nutmeg, grated
  • 12 oz (375 g) lightly cooked sprouts
  • chopped parsley
  • salt, black pepper


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). Pour the hot milk on to the egg yolks, whisking thoroughly. Put the egg yolks and milk over a saucepan of gently simmering water and stir constantly with a wooden spoon until thickened to a custard. Turn the custard into a large bowl and season it heavily with black pepper and salt. Stir in the grated nutmeg and allow to cool. Stir in the gelatine.

Now chop up the sprouts finely and stir them into the custard. Whisk the egg whites to soft peaks and then fold them into the sprout mixture and turn into a 1½-2-pint (900 ml-1.2-litre) ring mould or loaf tin. Refrigerate until set. Twenty minutes before serving, dip the mould or tin briefly in a sink of hot water and then turn it out, giving it a good shake, on to a serving plate. Sprinkle the top with chopped parsley.