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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, Harvest Coffee Brewers, Rotterdam, the Netherlands.

Makes 1200g.

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Allergens and dietary requirements

  • Mustard
  • Cow's milk
  • Lactose
  • Egg

Ingredients

400
g
fennel bulb
250
g
whipping cream
21
g
gelatin leaves, soaked in cold water
300
ml
olive oil
200
ml
extra virgin olive oil
2
egg yolks
1
tsp
mustard
as needed
Pernod
as needed
salt and pepper

Scale recipe

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