Layered Tri-color Vegetable Mousse on Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 169.7 μg | (283 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 598 mg | (15 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 9 clear Gelatin sheet
- 2 small carrots
- 300 milliliters Veal stock
- 3 Tbsps butter
- freshly ground pepper
- 300 grams Whipped cream
- 2 bunches parsley
- 150 grams Asparagus
- 100 grams Arugula
- 2 Tbsps White vinegar
- 1 tsp Mustard
- lemon juice (about 1-2 tsp)
- 1 pinch sugar
- 4 Tbsps grapeseed oil
Preparation steps
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Peel carrots and cut into small pieces. In a pan, heat 100 ml (approximately 1/2 cup) veal stock and 1 tablespoon butter and bring to a boil. Cook carrots in boiling liquid until tender, about 10 minutes. Squeeze excess water from 3 gelatin sheets. Add gelatin to pan with carrots and stir until gelatin dissolves. Puree carrot mixture in blender. Season well with salt and pepper. Cover and refrigerate.
Whip cream until stiff. When carrot mixture begins to set, fold in 1/3 whipped cream. Spread carrot mousse in an even layer in bowl, spread top until smooth and refrigerate.
Rinse parsley, spin dry and chop coarsely. In a pan, heat 100 ml (approximately 1/2 cup) veal stock and 1 tablespoon butter and bring to a boil and add parsely. Squeeze excess water from 3 gelatin sheets. Add gelatin to pan with parsley and stir until gelatin dissolves, then puree mixture in blender. Season with salt and pepper. Refrigerate. When mixture begins to set, fold in second 1/3 whipped cream. Carefully spread parsley mousse in an even layer over carrot mousse. Cover and refrigerate.
Rinse asparagus and peel bottom third. Cut off asparagus ends and cut into pieces. In a pan, heat remaining veal stock and remaining butter and bring to a boil. Add asparagus and cook until tender, about 10-15 minutes. Squeeze excess water from remaining gelatin sheets. Add gelatin to pan with asparagus and stir until gelatin dissolves, then puree mixture in blender. Season with salt and pepper. Refrigerate. When mixture begins to set, fold in remaining whipped cream. Carefully spread asparagus mousse in an even layer over parsely mousse. Cover and refrigerate for 4 hours.
Rinse arugula and spin dry. Mix vinegar, mustard and lemon juice. Season with salt, pepper and sugar, then gradually stir in oil, whisking constantly. Toss arugula with vinaigrette. Serve immediately with vegetable mousse.
