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Amuse
Bouche Asparagus Mousse
on a Chinese Spoon
recipe and photograph created by www.finedinings.com
Serves 12
Yield: 3/4 cup
Asparagus Mousse
(can be made ahead, covered and refrigerated)
1/4 pound asparagus, trimmed, peel if stalks
are large
1 green onion, roughly chopped
1 tablespoon Best Foods or Hellman's Mayonnaise
1/2 teaspoon fresh lemon juice
pinch cayenne pepper
1/8 teaspoon Kosher salt
2 tablespoons heavy cream
1/4 an egg white
1/8 teaspoon salt
12 Chinese spoons
12 small arugula leaves, for garnish
Boil asparagus in water until tender; drain; puree with onion in a food processor or blender until
smooth; transfer to a medium sized bowl and cool. Stir in mayonnaise, lemon
juice, cayenne pepper and salt.
In a
small bowl whip cream to stiff peaks. In another small bowl whip egg white with salt to stiff peaks. Fold
whipped cream and egg white into asparagus mousse mixture; taste for seasoning.
Make quenelles of asparagus mousse by forming small oval shapes using 2 tablespoons transferring the
asparagus mousse from one tablespoon to the other; place one quenelle on each Chinese
spoon; garnish with tomato, arugula leaf and serve.
Tomato Garnish
(Make 2 days before serving, cover and
refrigerate)
1 small tomato
Cut tomato into wedges, remove seeds and
membranes. Cut skins into small diamond shapes.
Wine recommendation: Chardonnay; Sauvignon Blanc
See more of my
Amuse Bouche Recipes
with photograph for unique ideas
Also see my
Gourmet
Appetizer Recipes...
photographs for each one!
See my
Garnish Ideas
with photographs
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