Crème de Fenouil – Fennel Mousse

For an easy vegetable dish to go with the flambéed gambas, it’s worth considering making this simple but tasty accompaniment.
Preferably eaten after an apéritif of pastis and petits feuilletés aux anchois, the delicate aniseed flavour of the fennel complements the gambas flambéed in pastis.
If you are looking for a total healthy vegetarian option, replace the cream with condensed milk and omit the pastis.

Serves 4:

4 fennel bulbs, rinsed and quartered
1 large red potato, peeled and quartered
1 onion, peeled and sliced
200 ml single cream
2 tablespoon pastis (Ricard or Pernod)
Salt and pepper

1. Reserve the fronds of the fennel bulbs .

2. Place the vegetables in the basket of a pressure cooker and steam for 5 minutes.

3. Whizz with a liquidizer, season and add the cream.

4. Add the pastis and serve in pretty dishes, using the fennel fronds to decorate.

Bon Appétit!

Tip:
This dish is for amateurs of aniseed and the whole meal revolves round the flavour of aniseed. It is an acquired taste, but, for me, it is the taste of growing up in Provence.