Layered Asparagus Mousse
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 412 kcal | (20 %) | ||
| Protein | 8.5 g | (9 %) | ||
| Fat | 37.8 g | (33 %) | ||
| Carbohydrates | 9 g | (6 %) |
Ingredients
- For the asparagus
- 500 grams white Asparagus
- organic lemons (zested and juiced)
- 1 tsp sugar
- 500 grams green Asparagus
- 6 Gelatin sheet
- 400 milliliters cold cream
- Salt and white freshly ground pepper
- Frisée
Preparation steps
For the asparagus, peel white asparagus and cut woody ends. Bring salted water with lemon juice and sugar to a boil and cook white asparagus for 5 minutes. Remove, drain well (reserving cooking water) and let cool on a wide plate.
Peel bottoms of green asparagus and remove hard ends. Cook in boiling asparagus water for 5 minutes. Spread on a plate to cool. Cut off asparagus tips and set aside.
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes, squeeze and dissolve over low heat. Cut green and white asparagus in pieces and puree separately. Season each with salt, lemon zest and white pepper.
Halve liquid gelatin and stir half into white and half into green asparagus puree. Whip cream. Once asparagus purees begin to gel, add cream.
Beginning with green, layer green and white asparagus mousses in glasses and chill for 3–4 hours in refrigerator. Rinse lettuce, drain and pluck into pieces, then mix with asparagus tips.
For the marinade, whisk all ingredients and mix with salad. Season with salt and pepper and serve salad alongside mousse.
