Sorrel Mousse with Lemon Cream

Name: Sorrel Mousse with Lemon Cream
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 28 grams caviar (optional); 59 milliliters crème fraîche; 1 teaspoons unflavored gelatin; 296 milliliters heavy cream; 3 Tbsps fresh lemon juice; 1 Tbsp red wine vinegar; 6 servings Salt and freshly ground white pepper; 355 milliliters stemmed sorrel leaves; 237 milliliters chicken stock or vegetable broth

Sorrel Mousse with Lemon Cream is a gluten free, primal, and pescatarian recipe with 6 servings. One serving contains 211 calories, 3g of protein, and 21g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have wine vinegar, sorrel leaves, gelatin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 4 hours and 30 minutes.

Instructions

In a blender, puree the sorrel with 3/4 cup of the chicken stock until smooth. In a small bowl, sprinkle the gelatin over the remaining 1/4 cup of chicken stock and let stand until softened, about 2 minutes. Microwave the gelatin at medium power just until melted, 5 to 10 seconds.

Ingredients you will need

Chicken Stock

Gelatin

Sorrel

Equipment you will use

Microwave

Blender

Bowl

Add the gelatin mixture to the blender along with 2 tablespoons of the lemon juice and the red wine vinegar. Season with salt and white pepper and puree until very smooth.

Ingredients you will need

Red Wine Vinegar

White Pepper

Lemon Juice

Gelatin

Salt

Equipment you will use

Blender

Add 1 cup of the heavy cream and pulse just until very lightly whipped, about 1 minute.

Ingredients you will need

Heavy Cream

Transfer the sorrel mousse to a measuring cup and pour into 6 small glasses. Refrigerate the mousse until set, about 4 hours.

Ingredients you will need

Sorrel

Equipment you will use

Measuring Cup

Meanwhile, in a bowl, whisk the remaining 1/4 cup of cream and 1 tablespoon of lemon juice with the crme frache to soft peaks. Season with salt and white pepper. Dollop the lemon cream on the mousse and top with the caviar.

Ingredients you will need

White Pepper

Lemon Juice

Caviar