Asparagus Mousse
An old fashioned asparagus mousse that my aunt Villie was most fond of. This pairs rather well with lobster, crab and prawns. Smoked salmon and crawfish can also be a good choice.
Its subtle flavours and creamy texture makes it perfect for a crunchy bite of garlic pita chips. The choice is endless.
White asparagus mousse served chilled with prawns
Makes 4 measuring cups
500gm/1.1 lb Asparagus spears - canned
8 oz liquid from the can. Water/vegetable stock to top up from the can of asparagus
If you wish to use fresh asparagus and make your own there is a detailed method below.
1 tbsp gelatin powder - one sachet
6 oz whipping cream
200 gm/7 oz cream cheese
salt to taste
tabasco to taste
Optionally 1 tsp of lemon juice
Drain the asparagus. Warm the liquid in a small pan and add the gelatin. Stir over a low flame until all of it is melted and smooth.
In a food processor blend the asparagus add the cream cheese. The gelatin, salt, tabasco and with the processor running add the cream in a slow stream.
Taste and add lemon juice if you like.
Pour the smooth mixture into a mold or several small molds.
Chill for 3 hours or overnight.
Best served as an accompaniment.
Tips
If you do not find a can of asparagus, you can make it at home by
washing and cleaning 500 gm/1.1 b of asparagus spears. Remove the very hard and fibrous ends. Peel any stalky stems. Cook them for 1 hours 30 minutes in 4 cups of water, 2 tsp of salt and 1 tsp of sugar. Bring the pot to a boil, cover and lower the heat to a gentle medium. There must be a cupful of water left behind. You may prepare this in advance.
This can be set in individual portions or in a well oiled ring mold.
The mousse is soft silky and creamy, serving it with something crunchy like radish, cucumber, carrots, herby garlic croutons would be perfect. It can also be served up with a prawn or seafood cocktail. Grapefruit, pomelo and orange segments pair well.
Photo courtesy Niloufer Mavalvala
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