Spinach & Artichoke Risotto Bites with Lemon & Vanilla Bean Mousse
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.
Ingredients
- 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
- Cayenne pepper
- Marjoram leaves for garnish
Directions
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.
