When I buy green leafy vegetables like beets, spinach or turnip tops, I wash them immediately and cook in boiling water to reduce their volume. This helps me to find them in the fridge ready for use. In this way I can quickly prepare a side dish by sautéing them in a pan with garlic and extra virgin olive oil, or use them to prepare green flans. In this recipe, I will fill a quiche.
This dessert is a combination of two simply and tasty recipes: the persimmon mousse and the chocolate vegan mousse. These two preparations, enriched with caramelised pistachio nuts, give you the possibility to end in beauty and taste, an important lunch or dinner, or to complete an elegant buffet. Today I share with you also the vegan version.
Another time so many colors on our table, with this flan that you can eat as a simply starter or as a second course. We are going to serve it on a violet béchamel, with purple cabbage. Finally we will garnish with some parmesan slices and walnuts. Enjoy 😉