Recipe courtesy of Clarissa Dickson Wright
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
None

Ingredients

  • 3 1/2 ounces ricotta cheese
  • 1 egg yolk
  • 1 teaspoon caster sugar (superfine)
  • 1 lemon, juiced, zest grated
  • 7 ounces watercress leaves, finely chopped
  • 1/2 sachet powdered gelatin, dissolved in 4 tablespoons water
  • Salt and freshly ground black pepper
  • 2 egg whites

Directions

For the mousse, mix together the ricotta, egg yolk, and sugar, beating well. Add the lemon juice and zest and then the finely chopped watercress. Stir in the gelatin and season with salt and pepper. Whisk the egg whites until they are stiff, and fold in. 

Line small ramekins with plastic wrap and fill with mousse bringing the wrap over the top of the mousse. Chill until the mousse is just set. Unmold and serve.

IDEAS YOU'LL LOVE

Watercress Salad

Recipe courtesy of Laura Calder

Gingered Watercress

Recipe courtesy of Laura Calder

Stir-Fried Watercress

Recipe courtesy of Cooking Channel

Spinach and Watercress Sagg

Watermelon With Watercress and Feta

Recipe courtesy of Giada De Laurentiis

Watercress Apple and Witlof Salad

Recipe courtesy of William Granger

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here