Spinach Mousse
Spinach Mousse
– a recipe from the kitchen of Nomi Shannon
This delicious green mousse is very simple. If you want to keep it really light, dispense with the crust and serve it in individual ramekins, or make it in a pie dish and cut it into wedges. This recipe will fill a 22.5 cm pie dish including a crust.
This recipe calls for a large amount of spinach. If you are using the packaged, pre-washed variety, be sure you are using an equivalent amount, by weight.
Spinach mousse looks beautiful decorated with paper-thin slices of mushrooms covering the entire top in a spiral pattern, topped in the centre with a sprig of parsley or basil. If you're preparing mousse for a party, you can make it in advance and store it in the refrigerator for one day, although it will lose some nutritional value. For a really large crowd, double or triple the recipe and make it in a large rectangular pan.
Ingredients:
• 2 tablespoons pine nuts, soaked in water 20 minutes, drained
• 1 large bunch spinach (500g), cleaned, dried, torn into pieces
• 1/4 cup raw tahini
• 3 tablespoons lemon juice
• 3 cups sliced mushrooms
• 1/4 teaspoon sea salt
• 5 tablespoons water (a bit more is sometimes necessary depending on the moisture in the spinach. You want the mixture to be moist enough to process easily)
• 1/8 teaspoon nutmeg (see note)
• 1-2 tablespoons psyllium husks (finely ground)
In a food processor, combine the spinach, tahini, pine nuts, lemon juice, mushrooms, salt and water; process thoroughly. The mixture will become an even green colour.
While the processor is still running, very gradually sprinkle in the nutmeg, then the psyllium.
Press the filling immediately into the pie dish or ramekin.
Decorate with thinly sliced mushrooms.
Chill for at least 30 minutes before serving.
Note: Instead of nutmeg, substitute 1/2 teaspoon dried dill
Note: It is extremely important that you very gradually sprinkle the psyllium husks into the mixture as the processor is running.
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