Origin of dish:
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Type of cooking:
Preparation time: 60 minutes
Cooking time: 30 minutes
Ingredients (serves 4):
1.2 kg green asparagus
Method: Soak the gelatine sheets in a bowl of cold water. Peel asparagus.
150ml liquid cream
3 sheets gelatine
Salt & pepper
Chop the asparagus tips into slices the same height as your baking tins, leaving the stalks, and cook in boiling water fir about 8 minutes or until they are soft but don't disintegrate! Drain, lay out on kitchen roll and leave to cool.
Cover the insides of 4 individual charlotte or small round baking tins with cling film and arrange the asparagus tips around the sides, one against the ohther with the tip facing downwards. Refrigerate.
Cut the stalks into slives and cook in boiling salted water for 20 minutes. Drain and mix until you get a thick purée, adding a little water from your pan if needs be.
Drain the gelatine sheets and ass to the asparagus purée while it's still hot. Mix until they melt in and leave to cool.
Whip the chilled cream until firm and add to the purée carefully. Season to taste.
Pour the mixture into the tins and refrigerate for 3 hours.
Turn the charlottes out onto cold plates and serve as a starter with a herb vinaigrette.