Asparagus mousse
Instructions
Boil the asparagus tips in a pot with boiling salted water for 6-7 minutes, let cool in their water and blend everything together with the eggs, salt and a ground pepper to obtain a smooth puree.
Melt the gelatine, previously softened in the Sherry in a Bain-Marie and add the asparagus mixture.
Add, a little at a time, even the cream, whipped egg whites very firm, then spread the mousse into six heart-shaped molds and let it firm up in the refrigerator for 2 hours.
Before serving, put the mousse on individual dishes and guarnitele with a slice of lemon and parsley leaf curl.
Ingredients and dosing for 6 persons
- 280 g of asparagus tips
- 3 hardboiled eggs
- 2 tablespoons of dry sherry
- 15 g of isinglass
- 30 cl of cream
- 1 sprig of curly parsley
- 1 lemon
- Salt
- Pepper