Recipe - Watercress Spinach And Lemon Grass Mousse

2 teaspoon Sunflower oil
1 Vegetable stock cube
dissolved in 3; (1/2
pint)with cold
; tablespoons boiling water
made up to, water
; 300ml
1 120 gram pac fresh 'n' ready
watercress and
; spinach
2 200 g tubs Greek style
yogurt
2 Stalks lemon grass; very
finely chopped
One half teaspoon Sugar
Salt and freshly ground
black pepper
15 g Sachet vegetarian gelatine;
dissolved in 3
; tablespoons boiling
; water

Brush a 600ml (1 pint) ring mould or 4 individual dishes lightly with oil.

Place the stock, watercress and spinach into a liquidiser or blender with
the Greek style yogurt, lemon grass, sugar, salt and freshly ground black
pepper and process until smooth.

Gently pour in the dissolved gelatine and process for 30 seconds.

Leave to set slightly before pouring into the prepared dish/dishes.

Refrigerate until set.

Converted by MC_Buster.

NOTES : A light mousse with the exotic flavour of lemon grass.

Converted by MM_Buster v2.0l.