Amuse Bouche
Asparagus Mousse
recipe created by Peggy Bucholz and photographed for www.finedinings.com
Recipe Type: Amuse Bouche, Appetizer, Asparagus, first course, Chinese spoon, mousse
Prep Time: 35 min
Cook Time: 10 min
Total Time: 45 min
Yield: 12 servings
Ingredients:
1/4 pound asparagus, trimmed, peeled if stalks
are tough
1 green onion, roughly chopped
1 tablespoon Best Foods or Hellman's Mayonnaise
1/2 teaspoon fresh lemon juice
pinch cayenne pepper, or to taste
1/4 teaspoon Kosher salt,
divided
2 tablespoons heavy cream
1/4 an egg white
12 appetizer spoons or Chinese spoons
12 small herb leaves for
garnish
(use arugula, oregano or parsley)
Instruction:
Boil asparagus in salted water until tender; drain. Place in a food
processor or blender with green onion; puree until
smooth; transfer to a medium sized bowl and cool. Stir in mayonnaise, lemon
juice, cayenne pepper and 1/8 teaspoon salt.
In a
small bowl whip the heavy cream to stiff peaks. In another small bowl whip egg white with
the remaining 1/8 teaspoon salt to stiff peaks. Fold
whipped cream and egg white into the asparagus puree; taste for seasoning.
Divide mousse into 12 servings; make quenelles by using two teaspoons transferring
the mousse from one teaspoon to the
other forming small oval football shapes. Place one quenelle on each Chinese
spoon; garnish with fresh herbs if desired and serve.
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Wine
recommendation: Pinot Gris; Chardonnay |
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