Lady’s Finger Mousse
by Ling
@ 23 Oct 2013
Ingredients
20 lady’s fingers, blanched, halved, flesh removed and skins finely chopped
100ml whipped cream
50g mascarpone cheese
50g grated parmesan cheese
4 tsp Cointreau
Salt and freshly ground black pepper, to taste
8 filo pastry sheets
Herb vinaigrette, for drizzling
4 lady’s fingers, blanched
Preparation
Mix the chopped lady’s finger flesh and skins with the whipped cream, mascarpone cheese and grated parmesan cheese in a mixing bowl.
Add in the Cointreau and season with salt and freshly ground black pepper to taste. Mould the lady’s finger mixture and sandwich between two baked filo pastry sheets and drizzle with the herb vinaigrette.
Serve with the blanched lady’s fingers.
Serves 4
