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

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

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