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Mousse of Spinach and Carrot with Lemon Sabayon Sauce

by

Yield: Serves 8.

"The wonderful blendings of color - orange, dark green, and yellow - make this dish as beautiful to took at as it is delicious to eat. A very popular item at The Four Columns Inn and a good choice for a tight appetizer." --The Four Columns Inn. Newfane, Vermont

CARROT MOUSSE

Ingredients:

  • 2 pounds carrots, peeled and cut into chunks
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 4 egg yolks plus 1 whole egg, lightly beaten
  • Salt and freshly ground pepper to taste
  • Pinch of cayenne pepper

Instructions:

Steam carrots 15-20 minutes (until tender). Drain well, put in food processor with butter, and process until smooth. Remove from processor, cool, and stir in remaining ingredients. Set aside while preparing spinach mixture.

SPINACH MOUSSE

Ingredients:

  • 3 pounds spinach, washed and drained well, with stems removed
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 3 egg yolks and 2 whole eggs, lightly beaten
  • Salt and freshly ground pepper to taste
  • Pinch of nutmeg

Instructions:

Steam the spinach until soft and wilted. Place in a food processor with the butter and process until smooth. Remove the puree from the processor and cool. Stir in remaining ingredients.
Preheat oven to 350 degrees F. Generously butter eight 6-ounce ramekins. Evenly divide the carrot mixture among the ramekins. Place equal amounts of spinach mixture over the carrot. Smooth the tops. Cover the ramekins with buttered wax paper, butter side down. Place them in baking pan and add boiling water to come halfway up the sides of the ramekins. Bake for 20-30 minutes or until firm to the touch. (May at this point be refrigerated, then reheated later for 10-15 minutes in a pan of boiling water on top of the stove.) Serve with Lemon Sabayon Sauce (recipe follows).

Lemon Sabayon Sauce

Ingredients:

  • 8 egg yolks
  • 8 tablespoons water
  • 4 tablespoons lemon juice
  • Salt

Instructions:

At the time of serving, place the yolks, water, and lemon juice in a double boiler over medium heat and beat until semi-thick. Add salt to taste. Spoon sauce on 8 plates and pop each mousse onto a plate.
Updated Wednesday, March 26th, 2008
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