Spinach Mousse with Parmesan Cream

This Spinach Mousse with parmesan cream is light, rich and super tasty. This recipe works really well as a starter with some sautéd mushrooms or as a main course with a substantial salad and vegetables on the side. It’s a stunning dish.

This recipe was taught to me by Elias Pontikos, a former Advisor on my team. Elias was a greta foodie and did many commercial demonstrations in his time. Trained as a Chemical Engineer, he loved the Thermomix because of it’s high technical ability and he always converted the best recipes. I believe this one was originally by Simon Hopkinson.

Spinach Mousse with Parmesan Cream

Ingredients

• 8 dariole moulds buttered and lined with a disc of greaseproof paper.
• 120 grams cooked spinach
• 2 large eggs
• 500 grams double cream
• 70 grams parmesan
• salt and pepper
• nutmeg
• 15 grams butter

Method

1. Put the parmesan in the TM bowl and grate for 10 to 15 seconds/speed 10. Prepare the dariole moulds by buttering them well and dusting them with some of the grated parmesa,n and placing the disc of greaseproof paper at the bottom of the dariole mould.
2.  Put the spinach, eggs, 250 grams of cream, nutmeg, salt, and pepper into the TM bowl and blend for 1 min/speed. Pour into the prepared moulds, dividing the mixture equally.
3. Add 1/2 litre of water to the bowl and place the moulds in the Varoma basket. Cook for 20-25 minutes/speed 2/Varoma temperature or until firm to the touch.
4. To make the parmesan cream, add 250 grams of cream to the TM bowl with the parmesan and season to taste.
5. Cook for 10 minutes/speed 2/ 100ºC or until the cream thickens to a suitable coating consistency. Tip out the cooked spinach mousse from the moulds and cover with sauce.

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