Watercress agar mousse with an almond emulsion
By Valérie Moncan
- Mousse de cresson en agar-agar à la purée d'amandes
- émulsion d'amandes
Level of difficulty Easy
Preparation time 25mins
Cooking time 5mins
Cost Average budget
Add 2 tablespoons of vegetable stock to dilute the agar in a small bowl, and reserve.
Remove the larger stems of the watercress to get 200 g. Cook the watercress in the hot vegetable stock, adding salt, for a few minutes (with a lid). Collect the cress, without the stock, and mix it in a blender, adding garlic, the almond puree and lemon juice.
Pour the diluted agar into the vegetable stock, used to cook the cress, bring to a simmer, and keep it simmering for 2-3 minutes.
Pour immediately over the watercress and mix, using the pulse button several times, until the mixture is well blended.
Adjust the salt and lemon seasoning, stir and pour into a container. Chill for at least three hours.
After three hours, mix again with an immersion blender into a mousse.
Dilute the almond purée in the hot vegetable stock to the desired consistency.
Just before serving, mix the sauce with an immersion blender to get a frothy emulsion.
Place a scoop of watercress mousse, using an ice cream scoop to get a nice, round ball, in the middle of a shallow bowl. Pour around a spoonful of the almond emulsion.