Spinach Mousse with Parmesan Cream

For the mousse

• A little softened butter
• ½ pound spinach leaves
• 2 large eggs
• 1 cup heavy cream
• Salt
• Freshly ground pepper
• Freshly grated nutmeg

For the Parmesan cream

• 1 cup whipping cream
• 1/3 cup freshly grated Parmesan cheese
• Salt
• Freshly ground white pepper

Preheat the oven to 350°F. Butter the base of each of four buttered dariole molds or ramekins and line with a tiny disk of waxed paper. Blanch the spinach in boiling water for 1 to 2 minutes. Drain and refresh under very cold running water, then squeeze in a dish towel until completely dry. (You should have approximately 2/3 cup cooked spinach.)

Puree the eggs and spinach in a blender until really smooth. Pour into a bowl, stir in the cream until well mixed, and season with a little salt, pepper, and nutmeg. Pour the mixture into the prepared molds, filling them to the brim.

Cover each with a circle of foil and place in a deep baking dish. Pour tap-hot water into the dish until it comes at least three-quarters of the way up the sides of the molds. Bake in the oven for 20 to 25 minutes, or until firm to the touch.

To make the Parmesan cream, pour the cream into a saucepan and whisk in a little over ¼ cup of the Parmesan. Bring to a simmer and allow to gently bubble for a few minutes, whisking occasionally. Taste the sauce and add more cheese if you think it needs it, maybe a little salt, but definitely grind in some pepper. Simmer until of a suitable coating consistency.

Once the mousses are cooked, turn them out onto warmed plates and spoon the Parmesan cream over. Serve promptly.