Horseradish Mousse

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Sauce
Cuisine	European
Servings (Default: 6)

Ingredients

4 sheets gelatine, white
300 g natural yohurt (3.5%)
250 g sour cream or creme fraiche
90 g horseradish, (veetable horseradish, no cream M)
2 teaspoons lemon juice
liter ⅛ whipped cream

Instructions

Soak the gelatine in cold water. Mix together the yogurt, sour cream and horseradish. Mix with lemon juice, a little salt and a touch of pepper. Put the gelatine in a potty wet dripping wet and dissolve over a mild heat. Quickly stir into the mixture with the whisk. Whip the cream very stiff and fold in. Pour into a container of your choice and chill for at least 2 hours, preferably overnight.
A vinaigrette made from apple cider vinegar and cold-pressed sunflower oil goes well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.