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Asparagus Mousse |
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Serves: 8
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Asparagus Mousse recipe on the web!!
Prep Time: Ready in 1 hour 30 min
Carbohydrate Count: 5g per serving
_ tablespoons butter real
___ cup almond flour
_ cup heavy cream
_ cup chicken broth (your own or canned)
Salt and freshly ground pepper to taste
_ eggs separated
_ pound fresh asparagus spears, cooked
* Part two.
_ tablespoons butter real
_ cup mushrooms sliced fresh
_ tablespoons almond flour
___ cup chicken broth (your own or canned)
_ cup heavy cream
_ tablespoons parsley minced fresh
Salt and freshly ground pepper to taste
_ pimientos whole, cut in strips
1. Heat oven to 400° F.
2. In saucepan, melt butter; add flour. Cook over low heat, stirring for 3 minutes.
3. In separate saucepan, combine heavy cream and chicken broth; heat. Whisk into butter and flour mixture; cook over medium high heat for 10 minutes, whisking constantly. Add salt and pepper to taste.
4. Remove pan from heat and beat in egg yolks 2 at a time, beating well after each addition.
5. Cut 2 inches from tips of cooked asparagus spears and reserve. Cut remainder of asparagus into 1/2 -inch segments; add to sauce mixture.
6. Beat egg whites until stiff but not dry. Fold 1/4 of whites into asparagus mixture rather vigorously and then gently fold in remainder.
7. Pour into a greased 2-quart ring mold and place in a baking pan; add enough hot water to reach halfway up sides of mold. Bake for 40 to 50 minutes, or until mousse has risen and pulled away from sides of mold. Prepare the following mushroom sauce.
Mushroom sauce:
*Melt 2 tablespoons butter in medium skillet. Sauté mushrooms over high heat until browned; set aside. In a saucepan, melt remaining 2 tablespoons butter; add flour. Cook, stirring, for 3 minutes. Heat chicken broth and milk together in separate saucepan. Add roux, stirring; cook until thick and smooth. Add mushrooms, parsley, and season with salt and pepper. Cook for 2 minutes. (Makes about 1 1/2 cups)
To serve, run a knife around inside of mold and turn mousse out onto serving platter. Warm asparagus tips; arrange in bunches around base of mousse. Place a strip of pimiento over each bunch. Fill a small bowl with mushroom sauce. Place a cross of pimiento strips on top of mushroom sauce; place bowl in center of mousse ring.
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