Monday, February 6, 2006

Garlic mousse

This weekend I made a delicious salmon mousse, and thought I could do something similar with garlic.
The secret to a good mousse is to fold the whipped cream so that it doesn't flatten. It adds the much needed texture to the mousse.
Here is the recipe:

4 whole heads of garlic
Olive oil
1 cup white wine, boiling hot
1 envelope (15 ml) gelatin
4 green onions, chopped
250 ml (1 cup) heavy cream (whipping cream 35%)
Salt and white pepper to taste

Rub heads of garlic and wrap in aluminium foil, roast them in oven for about 45 minutes.
When the garlic is nice and soft, peel the garlic heads, set aside.
Disolve gelatin in boiling white wine and put in food processor with the green onions, chop the green onions in the food processor. Add the peeled garlic, mix the ingredients in the food processor.
Whip the cream separately and fold it into garlic mixture. Keep mixing with the food processor careful not to flatten the whipped cream.
Season with salt and white pepper to taste.
Pour into mold and refrigerate for about 12 hours.
Serve with crackers!

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