Corn Mousse Au Gratin
|Canned corn niblets||250 Milliliter (1 Cup)|
|Potato puree||125 Milliliter (1/2 Cup)|
|35% cream||30 Milliliter (2 Tablespoon)|
|Cheddar cheese||30 Milliliter (2 Tablespoon)|
|Canned cream of tomato soup||8 Ounce (237 Milliliter)|
– Preheat oven to 350 °F (175 °C).
– Drain corn.
– In a bowl, mix together corn niblets, pureed potatoes, eggs, cream and cheese. Season with salt and pepper and stir.
– Butter small ramekins and fill with corn mixture. Bake in large pan partially filled with water for 35 minutes.
– Remove from oven, unmold, then serve with a tomato sauce.