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
Print Recipe
Pin Recipe 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.
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