Sprout Snow

Name: Sprout Snow
Yield: Serves 6
Ingredients: 3 tablespoons (3 x 15 ml spoon) water; ⅓ 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; salt, black pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

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.

Ingredients

3 tablespoons (3 x 15 ml spoon) water
⅓ oz (11

Starter
December
Christmas
Leftovers
Gluten-free

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).