Mousse can be savory or sweet. The characteristics in both is a light and airy texture provided by incorporating air bubbles through a vigorous whipping process.
6 each Spinach & Artichoke Risotto Bites, thawed
1/2 cup heavy whipping cream
½ cup water
2 lemon, juiced and zest reserved
2 tbsp. sugar
1 vanilla bean
1 tsp. salt
½ tsp xanthan gum
Marjoram leaves for garnish
In blender place all ingredients except for xanthan gum and cayenne pepper. Blend until smooth then add gum and blend until dense. Pour mixture into a cream whipper dispenser. Discharge co2 cartridge, shake well and refrigerate, on its side, for 2 hours. Fry risotto bites for 2 ½ minutes at 350°F. Serve with lemon vanilla mousse and sprinkle with cayenne pepper.
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