Broccoli Mousse With Horseradish Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Very different, very pretty on the platter, bursting with flavors. This comes from my Aunt Minnie who has made this at family gatherings as far back as I can remember. Ingredients:
3 cups chopped broccoli |
4 teaspoons lime juice |
1-1/2 cups chicken stock |
1 envelope unflavored gelatin |
1/3 cup minced green onions |
1 egg white beaten |
1/4 cup mayonnaise |
1-1/2 tablespoons dried dill |
safflower oil |
1 cup nonfat plain yogurt |
1/4 cup minced cooked fresh beets |
1/4 cup prepared horseradish |
lettuce leaves for lining plates |
Directions:
1. In a small saucepan steam broccoli until tender.
2. Drain and puree in blender with lime juice.
3. Heat stock to boiling then dissolve gelatin and allow to cool then mix with broccoli.
4. Add green onions, egg white, mayonnaise and dill to broccoli mixture. Lightly oil a soufflé dish with safflower oil and pour mixture into it then chill 3 hours.
5. While mousse is chilling mix yogurt, beets and horseradish then chill for 1 hour.
6. Stir well again and set aside until serving time.
7. To serve spoon equal amounts of broccoli mousse onto 4 salad plates lined with lettuce leaves.
8. Garnish each with a dollop of horseradish sauce.
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