Margarine (for greasing)
600 g of large spinach leaves (approximately 2 bunches)
1 tablespoon of margarine
3 pinches of salt
3 pinches of white peppercorns
3 pinches of grated nutmeg
3 medium carrots, cooked and cut into thin slices
3 medium red bell peppers, peeled and cut into strips
For the mousse:
1 kg of chicken breast, chilled
1 egg
3 tablespoons of margarine
3/4 cup heavy cream (180 ml)
1 pinch of salt
1 pinch of white peppercorns
1 pinch of grated nutmeg
Margarine (for greasing)
600 g of large spinach leaves (approximately 2 bunches)
1 tablespoon of margarine
3 pinches of salt
3 pinches of white peppercorns
3 pinches of grated nutmeg
3 medium carrots, cooked and cut into thin slices
3 medium red bell peppers, peeled and cut into strips
For the mousse:
1 kg of chicken breast, chilled
1 egg
3 tablespoons of margarine
3/4 cup heavy cream (180 ml)
1 pinch of salt
1 pinch of white peppercorns
1 pinch of grated nutmeg
Grease a rectangular baking dish with 12 cm x 28 cm dimensions and set aside
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 cold running water
Lay the spinach leaves in the prepared baking dish, leaving the tips outside
Set aside six spinach leaves
Squeeze and chop the remaining spinach
In a medium pot, melt the margarine over low heat
Add the cooked spinach and stir until the margarine is well incorporated
Season with salt, white peppercorns, and nutmeg, and set aside
Place the carrot and bell pepper slices on separate plates and season with salt, white peppercorns, and nutmeg
Set aside
To prepare the mousse: In a processor, puree the chicken until smooth
Add the egg and margarine and beat until the mixture is homogeneous
Transfer to a bowl and, without stopping, slowly add the heavy cream
Season with salt, white peppercorns, and nutmeg, and set aside
Preheat the oven to 180°C (medium)
Spread 1 1/4 cup of the mousse in the bottom of the baking dish
Divide the remaining mixture into four parts and set aside
Lay half of the carrot slices on top of the mousse, placing them close together
Cover with a part of the mousse and make a layer with the bell pepper
Spread another part of the mousse and place it over the cooked spinach
Cover with more mousse and top with the remaining carrot slices
Finish with the mousse
Fold the last layer of mousse under the spinach leaves that were left outside the baking dish
Use the reserved spinach to fill in the gaps
Cover the baking dish with aluminum foil and steam for 1 hour
Let it cool completely
Carefully remove from the mold onto a platter
Cut into slices and serve
185 calories per slice
