Artichoke Mousse

Ingredients

• 600 g small new potatoes
• 2 cloves garlic
• 3 tbsp olive oil
• Salt
• pepper (ground)
• 1 lemon (juice only)
• 4 sheets gelatin
• 1 lime (juice only)
• 150 ml whipping cream
• 2 limes (thinly sliced)

Instructions

1. 1.

   Wash and clean the artichokes. Remove all outer hard leaves, setting a few aside for garnish. Trim the stems, peel and dice into small cubes. Halve the artichokes. Peel and finely chop the garlic. Heat oil in a tall pan and sauté the artichokes and stem cubes. Add the garlic and continue cooking. Pour in 250 ml water and lemon juice. Cover and simmer for about 20 minutes until the artichokes are tender. Season with salt and pepper. Transfer everything to a blender and puree finely. Then strain through a sieve into a pot. Taste again with salt, pepper and a splash of lime juice.

2. 2.

   Soak gelatin in cold water. Warm the artichoke purée slightly and dissolve the drained gelatin in it. Whip the cream until stiff peaks form and fold into the cooled artichoke mixture. Fill 4 molds with the cream and chill for about 2–3 hours until set.

3. 3.

   Before serving, pour onto a plate and garnish with cooked artichoke leaves and lime slices.