Tuesday 29 January 2008

Recipe: Steamed Asparagus Mousse

Deceptively simple to make - it takes twenty minutes from start to finish - this starter is light and sophisticated, but with a beguiling flavour that definitely leaves you wanting more!

If you don't have a steamer and you're unimpressed by the thought of constructing a version of one from bits and pieces in the kitchen, then I imagine this would work just as well if you bake it for ten minutes in a hot oven in a bain marie that you've covered with foil (as in the Scallop Mousseline recipe). I haven't tried doing it this way, but common sense suggests it should work.

For Four.

Ingredients: 1 lb Asparagus; 1 oz Butter; Salt; 1 Egg + 1 Egg Yolk; 200 ml Cream; finely chopped Parsley (for garnish).


1. Cut the Asparagus into 1" lengths. Place in a small pan along with the Butter; add 2-3 tablespoons of water and a teaspoon of Salt. Cook, covered, over medium heat for about five minutes, until the Asparagus pieces are tender. Discard any liquid that remains, and let the Asparagus cool slightly.

2. In a liquidizer, blend the Asparagus along with the Egg, Yolk and Cream. Taste the mixture for seasoning, and if necessary add more salt and liquidize for another few seconds.

3. Divide the mixture between four ramekins that have either been generously buttered or sprayed with Trennwax. Steam, covered, over boiling water for ten minutes.

4. Run the blade of a small knife around the edge of each mousse to ensure it isn't stuck to the side of the ramekin, then invert onto a heated serving plate. Garnish with finely chopped Parsley.

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