- 2 bunches watercress, cleaned
- 1 1/4 cups [310 mL] boiling water
- 1 small onion, finely chopped
- 1 tablespoon [15 g] butter or margarine
- 2 tablespoons [17.5 g] all-purpose flour
- 1 pound [454 g] ricotta or cottage cheese, drained
- 1 teaspoon [5 mL] tarragon
- 2 teaspoons [10 mL] lemon juice
- Salt, to taste
- 2 egg whites, beaten until stiff
- Hot, boiling water
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- Arrange watercress into a large bowl.
- Pour in boiling water.
- Cover and microwave, on 'MAXIMUM' for 2 minutes, stirring once.
- Well drain, pressing on watercress with the back of spoon.
- Transfer watercress onto paper toweling; set aside.
- Into a small bowl, mix together chopped onion and butter or margarine.
- Just brown onion for 1 1/2 to 2 minutes on 'MAXIMUM', stirring once; mix in flour.
- Into a food processor or a blender, mince reserved drained watercress; transfer into a bowl.
- Mix in drained ricotta or cottage cheese, chopped onion/flour mixture, tarragon, lemon juice and salt.
- Fold in beaten egg whites.
- Pour mixture into a 3 3/4-cup [940-mL] souffle dish; top dish with plastic wrap, folding one side up.
- Transfer dish into a larger dish; pour in hot boiling water, halfway up the souffle dish .
- Microwave for 5 minutes on 'MAXIMUM', then for 15 to 18 minutes, on 'MEDIUM', until firm in the center.
- Remove souffle dish from larger dish.
- Leave to rest for 5 to 10 minutes; unmold mousse.
- Serve hot, or cold.
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