Watercress and Lime Mousse with Creamy Red Pepper Sauce

Name: Watercress and Lime Mousse with Creamy Red Pepper Sauce
Yield: Serves 6
Ingredients: Salt, freshly ground black pepper, a dash of Tabasco sauce; Salt, freshly ground black pepper, a dash of Tabasco sauce; 2 pots of crème fraîche (10.6 oz/300 g each); Salt, freshly ground black pepper, a dash of Tabasco sauce; 1½ sachets of gelatine; 1 pint/570 ml good chicken stock; Juice of 1 lime and its finely grated rind; 2 bags (3 oz/84 g each) watercress, stalks and all; 2 egg whites

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is simple to make, can be done ahead of time, and is easy and very good to eat. Watercress is a great favourite of mine, with its distinctive, slightly peppery taste, and it is so good for us, being full of vitamin C.

Ingredients

1 pint/570 ml good chicken stock
1½ sachets of gelatine

Starter
Summer

Method

Measure half the stock into a saucepan and warm gently. When the stock is hot – but not boiling – sprinkle in the gelatine and shake the pan carefully till the gelatine dissolves completely. Put the watercress into a processor with the rest of the stock and whiz till pulverized. Mix together the watercress liquid with the gelatine liquid, and stir in the grated lime rind and juice and the seaso