Mousse de Persil à la Crème de Ciboulettes

Name: Mousse de Persil à la Crème de Ciboulettes (Hot Parsley Mousse with Chive Cream)
Yield: Serves 4
Cuisine: French
Ingredients: 6 tablespoons whole milk; 1 slice of onion; a large bunch of fresh flat-leaf parsley; 4 leaves flat-leaf (Italian) parsley; juice and finely grated zest of ½ lemon; 2 tablespoons finely chopped chives; ⅔ cup heavy cream; 1 scant tablespoon butter; salt; ½ teaspoon finely chopped chives; 2 large eggs; ½ cup ricotta cheese, fromage frais or sieved small curd cottage cheese; ½ cup ricotta cheese, fromage frais or sieved small curd cottage cheese; ½ cup ricotta cheese, fromage frais or sieved small curd cottage cheese

Hot Parsley Mousse with Chive Cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Flat-leaf (Italian) parsley, which has a finer flavor than the curly variety, is the best kind to use in this delicate mousse served with a hot chive cream sauce.

Ingredients

a large bunch of fresh flat-leaf parsley
6 tablespoons whole milk
1

Europe
France
Starter
Mediterranean
Vegetarian
Gluten-free

Method

Take one quarter of the leaves from the bunch of parsley. Chop finely and set aside. Roughly chop the stalks and any remaining leaves and simmer in the milk with the onion for 3 minutes. Strain the milk onto the finely chopped parsley and cool.

Whisk the ricotta, fromage frais or sieved cottage cheese, with, the eggs, the cooled parsley milk, the chives, and add a little salt to