Instructions: Clean and wash the spinach.

Place the spinach and stock in a pot, bring to the boil stirring regularly for 3 minutes.

Puree spinach and liquid in a vitamiser until smooth. Add eggs and process again for about 30 seconds. Quickly blend in cream and season mixture.

Grease 6 individual heatproof moulds, spoon in puree to fill, cover each mould with foil and steam or cook in a bain marie until mousse set. About 30 minutes.

Allow to rest for 5 minutes then turn out gently.

Serve hot.

(A small amount of green food colouring can be added to puree to help retain colour)

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