Asparagus mousse

Asparagus mousse

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
880g tinned asparagus spears, plus extra to garnish
2 tablespoons powdered gelatine
6 tablespoons water
375ml cream
salt and freshly ground white pepper
3 egg whites
few drops green food colouring, (optional)
tinned pimiento strips, to garnish

Method

  1. Drain asparagus and rub through a sieve, or purée in a blender then rub through a sieve to remove any stringy stalk.
  2. Soften gelatine in water, then stand container in hot water until dissolved. Add to asparagus purée, stirring continuously. Cool, then chill until mixture begins to thicken round edges.
  3. Whip cream lightly and gradually stir into asparagus mixture until smooth. Season with salt and pepper. Beat egg whites to a firm snow and fold in with a few drops of green food colouring, if desired. Pour into a 1.75 litre mould which has been rinsed with cold water. Chill.
  4. To serve, unmould and garnish with extra asparagus spears and pimiento strips. Serve very cold.
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