Asparagus mousse
Pumpkin seed oil tastes very well with this mousse.
Ingredients
- 600 g green asparagus, prepared and chopped
- 200 ml whipping cream, whipped
- 1 egg white, whipped
- 1 sachet powdered gelatin
- salt, white pepper
Method
- Bring salted water with a pinch of sugar to the boil, add prepared asparagus pieces and cook until very soft. Strain and blend to a puree while still hot. Soak and dissolve gelatin in a little water and add dissolved gelatin to hot asparagus puree, mix well. Set aside, when cooled fold in whipped cream and whipped egg white. Season to taste. Refrigerate for several hours before serving.