1 large bunch flat-leaf parsley
6 tablespoons whole milk
1 slice onion
1/2 cup ricotta cheese
2 large eggs
1/2 teaspoon finely chopped chives
one scant tablespoon butter
2⁄3 cup heavy cream
2 tablespoons finely chopped chives
juice of 1/2 lemon
1/4 teaspoon finely grated lemon zest
4 leaves flat-leaf parsley
Preheat oven to 350˚F.
1. Take 1/4 of the leaves from the bunch of parsley. Chop finely and set aside in a small bowl.
2. Roughly chop the remaining parsley stems and leaves.
3. Place the roughly chopped parsley, milk and onion slice in a small pan and simmer for 3 minutes.
4. Strain the hot milk into the bowl of finely chopped parsley and let cool.
5. Whisk the ricotta with the eggs, cooled parsley milk and the chives. Add salt to season to taste.
6. Pour mixture into 4 small, buttered dessert cups (or small ramekins or very small soufflé dishes). The cups should be about 2/3 full.
7. Place the mousse cups in a bain-marie of hot water and bake in a 350˚F oven 20 to 25 minutes, until set.
8. Remove from the oven and allow to cool for a few minutes.
1. Beat the cream with the chives until stiff.
2. Fold in the strained lemon juice and zest.
3. Gently heat the cream over low heat until it becomes warm and pourable. Place in a dish of hot water to keep warm.
1. Run a knife around each mousse cup and turn out onto individual plates.
2. Spoon some chive cream around each mousse.
3. Garnish with a parsley leaf. Serve immediately.