Melted butter (for greasing)
600g of large spinach leaves (approximately 2 handsful)
1 tablespoon of melted butter
3 pinches of salt
3 pinches of white peppercorns
3 pinches of grated nutmeg
3 medium-sized carrots, cooked and sliced lengthwise
3 medium-sized red bell peppers, peeled and sliced
For the mousse:
1 kg of chilled chicken breast in small pieces
1 egg
3 tablespoons of melted butter
3/4 cup of heavy cream (180ml)
1 pinch of salt
1 pinch of white peppercorns
1 pinch of grated nutmeg
Melted butter (for greasing)
600g of large spinach leaves (approximately 2 handsful)
1 tablespoon of melted butter
3 pinches of salt
3 pinches of white peppercorns
3 pinches of grated nutmeg
3 medium-sized carrots, cooked and sliced lengthwise
3 medium-sized red bell peppers, peeled and sliced
For the mousse:
1 kg of chilled chicken breast in small pieces
1 egg
3 tablespoons of melted butter
3/4 cup of heavy cream (180ml)
1 pinch of salt
1 pinch of white peppercorns
1 pinch of grated nutmeg
Grease a 12cm x 28cm rectangular mold with butter and reserve
In a large pot, bring 4 liters of water to a boil with 1 tablespoon of salt
Add the spinach and cook for 1 minute
Drain and rinse under running water
Lining the bottom and sides of the reserved mold with the spinach leaves, leaving the tips outside
Reserve six spinach leaves
Squeeze and chop the rest
In a medium pot, melt the butter over low heat
Add the spinach and simmer until the butter is well incorporated
Season with 1 pinch of salt, 1 pinch of white peppercorns, and 1 pinch of grated nutmeg, and reserve
Place the carrot and bell pepper slices in separate plates and season with the remaining salt, white peppercorns, and grated nutmeg. Reserve
Prepare the mousse: in a processor, grind the chicken until smooth
Add the egg and butter and mix until well combined
Transfer to a bowl and, without stopping, slowly pour in the heavy cream
Season with salt, white peppercorns, and grated nutmeg, and reserve
Preamheat the oven to 180°C (medium)
Spread 1 1/4 cup of mousse at the bottom of the mold
Divide the remaining into four parts and reserve
Arrange half of the carrot slices over the mousse layer, placing them close together
Cover with one part of the mousse and make a layer with the bell pepper
Spread another part of the mousse and place the spinach refogado on top
Cover with more mousse and place the remaining carrot slices on top
Finish with the mousse
Doubling over the last layer of mousse the tips of the spinach leaves that remained outside the mold
Use the reserved leaves to fill in the gaps
Cover the mold with aluminum foil and bake for 1 hour in a water bath
Let it cool completely
Unmold carefully onto a serving plate
Serve
185 calories per slice
