For the mousse

• 2 eggs
• 110 g/4 oz cooked spinach, thoroughly squeezed dry

Preheat the oven to 350°F/180°C/Gas Mark 4. In the blender, purée the eggs and spinach until completely smooth. Stir in the cream and season with salt, pepper and nutmeg. Pour into buttered dariole moulds or ramekins, cover each one with foil, and