Asparagus Mousse with Asparagus Tips and Red Pepper Jam

For asparagus mousse:                        

Asparagus – 200 gm

Whipped cream –  100 gm

Gelatine –   ½ tsp

Dill –  1 tsp

Vegetable stock –  200 ml

Onion sliced –   3½ tbsp

Garlic chopped –  2 cloves

Leeks chopped – 1 tsp

Celery chopped – ½ tsp

Thyme chopped –  2 no

Salt – to taste

Pepper –   to taste

For red pepper jam:

Red bell pepper chopped – 150 gm

Thai red chilli chopped- ½ tsp

White wine vinegar – 20 ml

Sugar – 2 tbsp

Basil –  2 no

To assemble:  

Asparagus tips  –  50 gm (10-15 tips)

Baby lettuce –  20 gm (20-24 pieces for 4 portions)

Melba toast –    20 no for 4 portions

Extra virgin olive oil  –  20 ml

 

Method:

  • Discard the woody bottom of asparagus and chop the rest roughly. Pour the olive oil into a heated pan and add in the sliced onion, leeks, garlic and celery. Sauté till tender. Next, add the asparagus and pour the stock over it just enough to cover the asparagus.  Get it to boil and simmer for 10 minutes till the asparagus is tender. Remove from the flame and puree the mixture. Add fresh chopped dill leaves to the mixture while it’s still warm so that it doesn’t discolour. Strain and keep aside. The puree will measure around 200 – 250 ml.
  • Whip the cream in a stainless steel bowl till it reaches a stiff peak stage. Slowly fold in the asparagus puree. Soak the gelatine in ice cold water and once it has completely dissolved add it to the asparagus and cream mixture. Season and set it in a mould. Keep it in a chiller for 5 hours or till it sets properly.
  • For red pepper jam: Add the onion to a heated pan and sauté till it is soft. Add red bell pepper and Thai red chilli and continue sautéing till soft. Add vinegar and lower the flame. Once the vinegar has evaporated, add sugar and keep mixture aside to cool.
  • Remove the mousse from the mould on to a cold plate and serve with a quenelle of red pepper jam and asparagus tips. Garnish with baby lettuce leaves and serve alongside Melba toast.

Note: This recipe is by Chef Rahul Akerkar from Indigo

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