Warm Asparagus And Herb Mousses Recipes

WARM ASPARAGUS AND HERB MOUSSES

Steps:

• Melt 25g (1oz) butter and grease six 150ml (5floz) ramekins and refrigerate them. Reserve 12 small asparagus spears for garnish and roughly chop the remainder. Finely chop the shallots.
• Bring a large pan of salted water to the boil, add the chopped asparagus or peas, cook for 4-5 min or until tender. Drain, plunge into iced water, drain again. Cook the reserved spears for 1-2min, cover and set aside. Place the chopped asparagus or peas in a food processor or blender with the eggs and yolks, process until smooth. Sieve and stir in the chopped herbs and 450ml (15fl oz) cream. Season well.
• Pour the asparagus mixture into the ramekins and place in a large roasting tin with enough boiling water to come halfway up the sides of the ramekins. Cover the tin loosely with foil.
• Cook at 180°C (350°F) mark 4 for 30-40min or until just set.
• Melt the remaining butter in a saucepan, add the shallots and cook, stirring, for 10 min, until soft. Add the wine and stock, bring to the boil and simmer for 10min. Add the remaining cream, season and simmer for 10mm.
• To serve, reheat the asparagus spears in the hot sauce for 1min. Turn the ramekins out on to six heated plates and spoon round the sauce and asparagus spears. Garnish with chervil sprigs. Like this? You'll love... The best vegetarian recipes Quick salmon mousse Asparagus and mint couscous Easter recipes: your mix and match menu

ASPARAGUS WITH PARMESAN MOUSSE

Steps:

• Preheat the oven to 225°C.
• Heat 1 tablespoon of butter in a saucepan, continually stirring. Then add the flour and mix well to make a roux.
• At the same time, bring the milk and pouring cream to the boil. Then add it to the flour mix and whisk well until the mixture is smooth.
• Whisk the egg, egg yolks and thickened cream. Then add them to the hot mixture and stir well.
• Add the parmesan and seasonings, and whisk well.
• Lightly brush 4 dariole moulds with melted butter and pour in the mixture. Place in an oven tray and fill 2/3 up the sides of the moulds with boiling water. Then cover the moulds with foil and cook in the oven for about 40-45 mins until a knife comes out clean.
• Blanch the asparagus in lightly salted boiling water until crisp-tender. Drain and serve alongside the turned out mousses.

ASPARAGUS MOUSSE

Steps:

• Whip juice into cream cheese.
• add mayo and WELL mashed asparagus.
• Set aside.
• Dissolve jello in boiling water and cool.
• When cool combine with other indgredients.
• Add almond extract and almonds.
• Pour into 9x13 pan and refrigerate until firm. Cut into squares.