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This is a spin on Escoffier’s white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canapé.
‘I’m a big fan of cake, especially chocolate cake! Even more so when it’s my birthday!’
#Ad Dad has a great tip for a ‘no drama’ version of melanzane parmigiana using Dolmio 7 Vegetables Sun Ripened Toma… https://t.co/tfIIQBMJvP