St George’s Mushrooms/Asparagus Textures: Asparagus Mousse

For the Asparagus Mousse

• 425 g asparagus
• 3.5 leaves gelatine
• 425

Cut the asparagus into small pieces. Soak the gelatine in iced cold water for 10 minutes. Meanwhile bring the cream to the boil, add the gelatine and keep warm.

Blanch the asparagus in a pot of boiling salted water for 2 minutes. Strain into a blender and add the cream. Blend until smooth and season with a little salt. Strain into a bowl that is sitting over ice water. When the mix is c