Fennel Mousse

• 3 × 250 g (9 oz) fennel bulbs
• 3 g (1/10

Finely chop 1 fennel and set aside. Roughly chop the remaining 2 fennel bulbs and dust with ascorbic acid. Place the roughly chopped fennel into a vita-prep (or high speed blender) and blend into a juice. Squeeze out the juice through a filter bag and collect