Sandwich with Sorrel, Cream Cheese, and Carrot Mousse
⏳ Time
25 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Recipe from a cookbook by Sarah Smith, 'Morning Delights.'
Ingredients
- Sourdough Bread - 4 pieces
- Spinach - 1 bunch
- Sorrel - 1 bunch
- Pistachios - 2 spoons
- Garlic - ½ cloves
- Philadelphia Cheese - 0.7 oz
- Carrot - 3 pieces
- Cream - 1 tablespoon
- Butter - 4 spoons
- Black Cumin (Cumin) - 0,2 teaspoons
- Raw cane sugar - 0,2 teaspoons
- Ground Nutmeg - a pinch
- Salt - to taste
- Mild Chili Spice - to taste
Step by Step guide
Step 1
For the carrot mousse: grate the carrots finely and sauté them in butter for five minutes. At the end, add nutmeg, ground cumin, cane sugar, and salt with chili. Pour in the cream and reduce until thickened. Set aside to cool.
Step 2
Slice the spinach and sorrel into narrow strips, and sauté them for three minutes in a saucepan with two tablespoons of water and half a clove of garlic. Add lightly toasted pine nuts to the mixture and discard the garlic. Remove from heat.
Step 3
Toast the croutons in a dry skillet and spread soft cream cheese on them while they are still warm.
Step 4
Place a warm blanket of spinach and sorrel with pine nuts on top of the cheese.
Step 5
Use a decorative mold to shape the cooled carrot mousse on the sandwiches, and garnish with nuts.
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