Watercress Mousse

1. 1

   For the mousse, mix together the ricotta, egg yolk, and sugar, beating well.

2. 2

   Add the lemon juice and zest and then the finely chopped watercress.

3. 3

   Stir in the gelatin and season with salt and pepper.

4. 4

   Whisk the egg whites until they are stiff, and fold in.

5. 5

   Line small ramekins with plastic wrap and fill with mousse bringing the wrap over the top of the mousse.

6. 6

   Chill until the mousse is just set.

7. 7

   Unmold and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.