Asparagus Mousse With Ham & Red Onion
Ingredients:
1 tbsp butter
250g asparagus, finely sliced
300ml whipping cream
200ml milk
½ garlic clove, sliced
handful baby spinach
2 ½ gelatine leaves, soaked in a little cold water
1 egg white
For the salad
2 slices of air-dried ham, such as prosciutto, diced
½ red onion, finely chopped
2 spring onions, finely sliced
2 tsp olive oil, plus extra for drizzling
squeeze lemon juice
small bunch watercress, leaves picked
Method:
Melt the butter in a pan. Once foaming, add the
asparagus and cook for 4-5 mins until soft but not
coloured. Remove from the pan and drain on kitchen paper. Rinse the pan and pour in the cream, milk & garlic. Bring to the boil, simmer until reduced to 350ml – check using a measuring jug – then add the asparagus and boil for a few secs. Remove from the heat.Blend the mixture in a liquidiser with the spinach leaves, then sieve into a bowl. Add the soaked gelatine and stir until dissolved. Sieve again and allow to cool for a few mins in the fridge, but do not let it set. Beat the egg white to soft peaks, then carefully fold into the asparagus mix and season. Divide the mousse between 4 glasses and leave them to set in the fridge.To make the ham salad, mix all the
ingredients, apart from the watercress, in a small bowl and season. When the mousse is set, place some
watercress leaves on top of the mousse, spoon on the diced ham salad and drizzle with a little olive oil.
Recipe courtesy of bbcgoodfood.com