LOW CALORIE

Spinach Mousse with Parmesan Cream

Appetizers | Italian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Spinach Mousse with Parmesan Cream

Ingredients

Butter - 1 teaspoon
Spinach - 8.8 oz
Cream 22% - 1 cup
Large eggs - 2 pieces
Salt - to taste
Ground Nutmeg - to taste
Ground Black Pepper - to taste
10% cream - 1 cup
Grated Pecorino Pepato Cheese - 1.4 oz

Step by Step guide

Step 1

Preheat the oven to 356°F. Grease four small pudding molds with butter.

Step 2

Blanch the spinach in boiling water for 1–2 minutes, drain, and rinse under cold running water. Squeeze out the excess moisture with a towel (you should have about 2/3 cup of spinach).

Step 3

Blend the eggs and spinach into a smooth mixture. Transfer to a bowl, add the cream, and mix well. Season with salt, pepper, and nutmeg. Pour the mixture into the molds.

Step 4

Cover each mold with a circle of foil. Place the molds in a larger baking dish. Pour boiling water into the dish until it covers three-quarters of the height of the molds. Bake in the oven for 20–25 minutes.

Step 5

To prepare the cream, pour the cream into a saucepan and add the Parmesan. Bring to a boil, reduce the heat, and let it simmer gently, stirring occasionally. After a few minutes, season with salt and pepper to taste. Cook until the desired consistency is reached (thicker or thinner).

Step 6

The mousse can be served directly in the molds, garnished with a spoonful of cream, or plated on warmed plates and served immediately while still hot.