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Asparagus mousse amuse bouche.

Asparagus Mousse Amuse Bouche

This light asparagus mousse with smoked trout garnish is an elegant amuse bouche for dinner parties and creates a fine dining experience at home.
5 from 4 votes
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Prep Time 1 hour
Chilling time 2 hours
Total Time 3 hours
Course Appetizer
Cuisine French
Servings 10 people
Calories 157 kcal

Equipment

Ingredients
 

  • 500 grams (1 lb) asparagus
  • 1 egg white
  • ½ (1) lemon (juice and zest)
  • 140 ml (4.7 floz) double cream (heavy cream)
  • 7 grams (0.25 oz) gelatin powder (one sachet)
  • 3 tablespoon warm water (not boiling)
  • 1 tablespoon fresh dill
  • salt and pepper

Mayonnaise (recipe needs 100g/half a cup if you'd prefer to use storebought)

  • 100 ml (3.5 floz) sunflower oil (or other neutral oil)
  • 1 egg yolk
  • ½ tablespoon (0.5 tablespoon) white wine vinegar
  • ½ lemon juice

Instructions
 

Mayonnaise (makes 100g or half a cup)

  • Separate the egg yolk and white into separate bowls, ensuring that no egg yolk gets into the egg white.
  • Whisk the egg yolk with the vinegar until it thickens, and then very slowly add the oil drop by drop at first. Once you have added half the oil, you can add it slightly faster. The mayonnaise will thicken and become creamy.
  • Season the mayonnaise with salt, pepper and a splash of lemon juice to taste. 

Asparagus mousse

  • Cut the asparagus spears into one inch pieces and cook in boiling water for 3-4 minutes. Remove them to the ice bath to halt the cooking process. Reserve the cooking water and 10 of the asparagus tips to use as a garnish. 
  • Blend the remaining asparagus spears in a liquidizer with the dill, using a little of the cooking water to help get it going if needed. We need the asparagus puree to be very smooth. Season with salt and pepper. 
  • Whip the cream until it is thick and gloopy, but not stiff.
  • Whisk egg whites until it is opaque white with stiff peaks. 
  • Put 1 tablespoon of cold water into a small jug or glass. Pour the powdered gelatine into it to separate the granules. Then stir in 2 more tablespoons of hot (but not boiling) water to dissolve them into the liquid.
  • Mix the blended asparagus mixture with the lemon juice, gelatine mixture, and mayonnaise in a large mixing bowl.
  • Fold the whipped cream and then the meringue into the asparagus mousse mixture until it is fully combined. Season with lemon juice and zest, a pinch of salt, and freshly ground black pepper.
  • Pour the asparagus mousse mixture into small serving glasses or espresso cups and leave to gently set in the fridge for at least 2-3 hours. The mousse will remain slightly soft.
  • Garnish the asparagus mousse amuse bouche with a cold smoked trout and an asparagus tip, and top with a sprig of fresh dill. 

Video

Nutrition

Calories: 157kcalCarbohydrates: 3gProtein: 2gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 11mgPotassium: 137mgFiber: 1gSugar: 2gVitamin A: 615IUVitamin C: 9mgCalcium: 27mgIron: 1mg
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