Gastronomixs

Fennel mousse

This is a somewhat oily mousse, which makes it highly suitable when served as a contrast to a light fish dish such as sea bass tartare. What is particularly unusual is that the mousse is created by adding a mayonnaise.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Fennel mousse

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Ingredients

400

g

fennel

250

g

cream

7

leaves of

gelatin, soaked in cold water

0.3

l

olive oil

0.2

l

olive oil, extra-virgin

2

 

egg yolks

1

tsp

mustard

 

 

salt and pepper

 

 

Pernod

Preparation method

  • Chop the fennel into chunks.
  • Boil the fennel until done and pour off the cooking liquid.
  • Add the cream and bring the fennel and cream to boiling point.
  • Remove the pan from the heat and add the gelatin.
  • Finely blend the mixture in a blender.
  • In the meantime, make a mayonnaise from the olive oil, egg yolks, mustard, pepper, and salt.
  • Fold the mayonnaise into the almost cooled purée.
  • If you like, add a teaspoonful of Pernod.

Serving suggestions

  • As a basis for an amuse-bouche, e.g. with several fennel, tomato, or aubergine components.
  • As part of a cold starter, e.g. with mackerel, oyster, celery, chicory, or radish.

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