Asparagus Mousse

Name: Asparagus Mousse
Yield: Serves 6
Ingredients: 2 egg whites; 2 pots of crème fraîche (10.6 oz/300 g each); A grating of nutmeg; Salt and freshly ground black pepper; 1 sachet of powdered gelatine (½ oz/14 g) 1 lb/450 g asparagus, steamed or microwaved till just tender when you stick a fork into the thickest part of each stem, then with cold water run through to refresh its colour; ¼ pint/140 ml good chicken stock or vegetable stock; ¼ pint/140 ml good chicken stock or vegetable stock; Salt and freshly ground black pepper; 1 sachet of powdered gelatine (½ oz/14 g) 1 lb/450 g asparagus, steamed or microwaved till just tender when you stick a fork into the thickest part of each stem, then with cold water run through to refresh its colour; 1 sachet of powdered gelatine (½ oz/14 g) 1 lb/450 g asparagus, steamed or microwaved till just tender when you stick a fork into the thickest part of each stem, then with cold water run through to refresh its colour; 1 sachet of powdered gelatine (½ oz/14 g) 1 lb/450 g asparagus, steamed or microwaved till just tender when you stick a fork into the thickest part of each stem, then with cold water run through to refresh its colour

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is easy and delicious. If you like, you can make it in ramekins and turn out each mousse on individual serving plates. Serve it with either a small heap of steamed asparagus at the side, or with a tangled small heap of strips of smoked salmon or eel, or with a small amount of dressed salad leaves.

Ingredients

¼ pint/140 ml good chicken stock or vegetable stock
1 sachet of

Starter

Method

Put the stock into a small saucepan and heat it, then sprinkle the gelatine over it. Shake the pan, taking care not to let the liquid boil, till the gelatine dissolves completely and you can see no granules. Let this cool.

Put the cooked asparagus into a processor and whiz till as smooth as you can get it. Whiz in the stock and gelatine mixture, then push this through a sieve, for the s