in Recipes

Horseradish mousse

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Ingredients for 6 servings:

  • 4 sheets of white gelatin
  • 300 g natural yogurt (3.5%)
  • 250 g sour cream or creme fraiche
  • 90 g horseradish (vegetable horseradish, no cream)
  • 2 tsp lemon juice
  • ⅛ liter whipped cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the gelatin in cold water. Mix together the yogurt, sour cream, and horseradish. Mix with lemon juice, a little salt, and a pinch of pepper. Pour the dripping-wet gelatin into a small saucepan and dissolve over low heat. Quickly whisk into the mixture. Whip the cream until stiff and fold in. Transfer to a container of your choice and refrigerate for at least 2 hours, preferably overnight. Serve with a vinaigrette made from apple cider vinegar and cold-pressed sunflower oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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