Asparagus Mousse A La Yohann
- 1 tin green asparagus spears (425 g)
- 200 ml fresh cream
- 175 g grated processed cheese
- 3 level large teaspoons gelatine powder
- freshly ground black pepper
- Jalapeno Tabasco
- Drain the liquid from the asparagus tin and reserve. Pour half the liquid into a saucepan. Sprinkle the gelatine over the liquid. Place over a low flame, stirring constantly with a wire whisk. When the gelatine has completely dissolved add the balance liquid and heat up the mixture gently.
- Add grated cheese slowly, stirring constantly with the whisk, gently stir until cheese has completely melted. Add a dash of the black pepper, remove from the stove and let the mixture cool in the refrigerator.
- Pour the cooled mixture and the asparagus spears into a blender. Add the Tabasco. Whip until smooth.
- Whip the cream until soft peaks are formed. Fold into the asparagus mixture. Pour into a glass bowl or a mould. Refrigerate until set, about 4 - 5 hours.
fresh cream, processed cheese, gelatine powder, freshly ground black pepper
Taken from www.epicurious.com/recipes/member/views/asparagus-mousse-a-la-yohann-1273370 (may not work)