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🍽️ Fresh Herb Mousse on Leaf Salad

680 kcal · 30 min · 4 servings

Ingredients

• 400 g Ricotta
• 400 g Sour cream
• 400 ml Whipping cream
• 8 Leaves Gelatin
• 2 Bunches Basil
• 40 ml Noilly Prat
• 1 Tbsp Thyme leaves (chopped)
• 2 Tbsp Chives
• Salt
• Pepper from the mill
• Nutmeg (freshly grated)
• 2 Handfuls mixed herb salad (to taste)
• 4 Tbsp Olive oil
• 4 Tbsp White wine vinegar
• 100 g Ham strips

Instructions

1. 1. Soak the gelatin in a bowl of cold water.
2. 2. Line a terrine mold with cling film.
3. 3. Wash the basilica and pat it dry with a kitchen towel.
4. 4. Finely chop the basilica.
5. 5. Stir the ricotta smooth with the sour cream.
6. 6. Fold the finely chopped basilica into the ricotta mixture.
7. 7. Remove the thyme and chive sprigs from the vegetables.
8. 8. Fold the thyme and chive sprigs into the ricotta mixture.
9. 9. Squeeze the soaked gelatin well.
10. 10. Warm the squeezed gelatin with Noilly Prat.
11. 11. Dissolve the gelatin completely in the warm Noilly Prat.
12. 12. Take a small spoonful of the ricotta cream aside.
13. 13. Stir the gelatin mixture into the small portion of ricotta cream.
14. 14. Mix the prepared gelatin-ricotta mixture quickly with the remaining ricotta.
15. 15. Whip the cream stiff.
16. 16. Fold the whipped cream gently into the ricotta cream.
17. 17. Season the cream with salt.
18. 18. Season the cream with pepper.
19. 19. Season the cream with nutmeg.
20. 20. Fill the cream into the prepared terrine mold.
21. 21. Place the terrine in the refrigerator for at least 3 hours.
22. 22. Turn the cold terrine out of the mold.
23. 23. Remove the cling film from the terrine.
24. 24. Slice the terrine.
25. 25. Wash the herbs for the salad.
26. 26. Pick over the herbs to remove damaged leaves.
27. 27. Distribute the herbs on the plates.
28. 28. Place the terrine slices on the leaf salad.
29. 29. Drizzle the slices with oil.
30. 30. Drizzle the slices with vinegar.
31. 31. Place ham strips on the plates.
32. 32. Serve the dish.

Nutrition per serving

• kcal: 680
• Protein: 15 g · Fett/Fat: 58 g · Carbs: 4 g