Name: Mousse of White Asparagus with Pearls of Salmon Caviar
Yield: Serves 6
Ingredients: 1 tbsp dry sherry; 4 leaves gelatine; 900 g/2 lb white asparagus; 150 ml/¼ pint double cream; 1 egg white; 175 ml// fl oz double cream; juice of ½ lemon; 175 ml/6 fl oz natural yoghurt; 50 g/2 oz salmon caviar; ¼ head frizzy lettuce; Pinch of sugar

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This mousse will keep perfectly well in a refrigerator for up to 2 days.

Ingredients

900 g/2 lb white asparagus
4 leaves gelatine</

Method

Peel and trim the asparagus and poach in salted water until cooked, then refresh in iced water and drain. Save the tips of 15 stalks, cutting them to about 4 cm/½ inches long. Chop up the rest of the asparagus and purée in a blender or food processor until smooth. Rub this mixture through a sieve into a bowl. Soak the leaves of gelatine in cold water to cover until soft and the

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Mousse of White Asparagus with Pearls of Salmon Caviar

Ingredients

Method

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