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Recipe details
Sweet Spinach and Cream Mousse
A sweet, lightly aerated mousse combining blanched spinach, cream, sugar and gelatin.
≈ 258 kcal/100 g · ≈ 507 kcal/serving
35 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
heavy cream120 ml
fresh spinach35 g
granulated sugar22 g
water15 ml
powdered gelatin3 g
Cookware and utensils
small saucepan
blender
mixing bowl
whisk
dessert glass
Directions
01
Blanch the spinach in boiling water for 30 seconds.
Products
fresh spinach — 35 g
Action
Blanch
Time
1 min
Temperature
boiling
02
Blend the spinach with 30 ml of the cream until smooth.
Products
fresh spinach — 35 g; heavy cream — 120 ml
Action
Blend
Time
2 min
Temperature
cool
03
Soak the gelatin in the water for 5 minutes.
Products
powdered gelatin — 3 g; water — 15 ml
Action
Soak
Time
5 min
Temperature
room temperature
04
Warm the remaining cream and sugar in a saucepan until steaming.
Products
heavy cream — 120 ml; granulated sugar — 22 g
Action
Warm
Time
4 min
Temperature
about 70°C / 160°F
05
Whisk the gelatin into the warm cream.
Products
powdered gelatin — 3 g; heavy cream — 120 ml
Action
Whisk
Time
1 min
Temperature
warm
06
Whip the cream mixture until softly aerated.
Products
heavy cream — 120 ml
Action
Whip
Time
3 min
Temperature
cool
07
Fold the spinach purée into the whipped cream.
Products
fresh spinach — 35 g; heavy cream — 120 ml
Action
Fold
Time
2 min
Temperature
cool
08
Chill the mousse in a dessert glass for 20 minutes.
Products
heavy cream — 120 ml; fresh spinach — 35 g
Action
Chill
Time
20 min
Temperature
refrigerated
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
