Makes 1½ cups mousse

INGREDIENTS

¾ cup de-stemmed fresh herb leaves
½ cup vegetable or chicken stock
½ teaspoon unflavored gelatin
1 tablespoon lemon juice or lime juice
½ cup heavy cream
½ cup crème fraiche
Salt/fresh ground pepper

PREPARATION

In a small saucepan, add the chicken stock and the gelatin. Heat quickly until gelatin is melted. In a blender, blend all other ingredients until well mixed. Add the stock and gelatin mixture and blend well again. Pour mousse into small ramekins and refrigerate for about 4 hours. Remove from ramekins and serve.

**This mousse is more firm than the others.