Home

Butter Bean Mousse

ingredients

250 g soaked butter beans
150 ml cool bechamel
100 ml melted aspic jelly
vegetable stock
50 ml lemon juice
100 ml lightly whipped cream

method

Cook 250 g soaked butter beans until soft, drain and pass through a sieve.

Place in a basin and add 150 ml cool bechamel and 100 ml melted aspic jelly made with vegetable stock and 50 ml lemon juice, stirring with a wooden spatule.

Place on ice and continue to stir until it shows signs of beginning to set.

Fold in 100 ml lightly whipped cream and season to taste.

Pour the mixture into 10 x 100 ml ramekins and place into a refrigerator to set. Decorate as desired, e.g. with cooked vegetables cut into neat shapes to form a pattern. Cover with cool melted aspic jelly made with vegetable stock and allow to set in a refrigerator.

What did you think?

11 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved