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Celery Mousse

ingredients

serves 4
5 ml (1 tsp) gelatine
30 ml (2 tbsp) boiling water
1 medium head of celery with leaves
175 ml (7 fl oz) yoghurt
5 ml (1 tsp) lemon juice
1 small onion
about 30 g (1 oz) chopped parsley
salt and pepper
140 g (5 oz) curd cheese

method

1. Dissolve the gelatine in the boiling water.

2. Blend all the remaining ingredients, except the curd cheese, feeding them into the liquidizer or food processor a little at a time.

3. Add the dissolved gelatine and curd cheese and blend it into the mixture.

4. Turn into a moistened mould (a small ring mould looks nice) . Refrigerate until set.

5. Unmould and serve as a part of a cold buffet, or as an accompaniment to cold meat or chicken or fish.

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