INGREDIENTS
large bunch of fresh mint (leaves only)
1 cup whipping cream
juice of 1 small lemon
few garlic cloves or 1 tsp garlic powder
salt to taste
EQUIPMENT
food processor or hand blender and a bowl
METHOD
Process everything together until mouse consistence is achieved.
Serve chilled on the top of baked fish or in the sandwich, especially with chicken ham or camambert cheese and cracked pepper.
https://www.coffeeandvanilla.com/wordpress/wp-content/uploads/2009/04/mint-mousse-400×100.jpg
Interesting. Too bad I did not buy mint today. But, perhaps I’ll try adill mousse version with my salmon tomorrow.