Spinach & lemon mousselines with avocado

These make a delicate and elegant starter and are easy to make too.

250 g spinach
200 ml cream
2 eggs
1 1/2 tbs lemon juice
1 avocado
salt, pepper

1 tbs lemon juice
1 tsp honey (optional)
2 tbs olive oil
salt and pepper

Trim the stalks from the spinach, wash thoroughly, and cook covered without water till tender (this will only take a few minutes). Drain thoroughly and cool slightly, then liquidise with the lemon juice till smooth. Add the eggs, cream and seasoning and blend again. Pour into 4 greased ramekins and cover with greased foil. Bake in a bain-marie at about 160C for 35-40 minutes, until set.

Peel and slice the avocado thinly. Blend the dressing ingredients (Iprefer it without honey). Turn the mousselines out onto plates, garnish with the avocado, and spoon some dressing onto each portion.

4 thoughts to “Spinach & lemon mousselines with avocado”

  1. This recipe is something I would love. Spinach and lemon are fantastic together, and avocado! That puts it over the top. I am definitely trying this.

  2. Hi again Mia

    Yes, it’s very special. I’ve had this recipe for years, but I’d forgotten about it and only recently rediscovered it.

  3. I snipped this out of the Guardian years ago. I seem to remember it was runner up in a vegetarian cooking competition.

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