SPINACH AND PISTACHIO MOUSSE 

INGREDIENTS:

• 1 bunch spinach ( about 8 leaves ) 

• 60g butter 

• 1 clove garlic 

• 1 small onion 

• 1/4 teaspoon dried basil leaves 

• 3 teaspoons gelatine 

• 2 tablespoons water 

• 60g pistachio nuts 

• 1/4 cup thickened cream 

• 1 egg white 

• salt, 

• pepper 

 SPINACH AND PISTACHIO MOUSSE RECIPE:

Wash spinach, do not dry, and cut away white stalks Chop leaves roughly. place spinach leaves in pan without extra water Cover, and simmer gently for 5 minutes until spinach is soft and cool. Melt butter in the pan, add crushed garlic, chopped onion, and basil, and cook until onion is transparent; cool. 

Sprinkle gelatine over water, and dissolve over hot water Place spinach, onion mixture gelatine mixture, shelled pistachio nuts, and cream in a processor or blender, and process until spinach is finely chopped Fold in softly beaten egg white Season with salt and pepper Pour mixture into individual dishes or mould and re frigerate several hours or overnight. 

Serves 6 

Also Read: EGG MOUSSE