Asparagus mousse with orange butter recipe
Recipe for asparagus mousse with orange butter
Cook 200 g (7 oz) trimmed green asparagus spears in well-salted boiling water. Cool down quickly in a bowl of iced water, drain and dry on a cloth. Place in a blender with 2 whole eggs, 1 egg yolk, 50 g (2 oz) uncooked white chicken meat and 2 tablespoons creme fraiche. Add 7 tablespoons pouring cream, 2 tablespoons truffle juice, salt and pepper. Puree in a blender until the mixture is smooth.
Butter 4 stainless steel rings 6 cm (2 1/2 in) in diameter and 4 cm (1 1/2 in) high. Place on a roasting tin (pan) which will act as a bain marie. Cook 100 g (4 oz) green asparagus tips,S em (2 in) long. (Check that there are sufficient asparagus tips to line the sides of the rings.) Carefully arrange them vertically at regular intervals around the edge of each ring. Next fill the rings to the top with the asparagus mousse so that the asparagus tips stick out by 1 cm (1/2 in). Pour water into the tin up to one-third the height of the rings.
Cook in a preheated oven at 110°C (225°F, gas 114) for 20 minutes. In a small saute pan, reduce the juice of an orange with the blanched, finely shredded zest of 112 orange. (Reserve the remaining blanched zest for garnishing.) Whisking continually, add 100 g (4 oz, 1/4 cup) butter cut into small pieces. Season with salt and pepper. Put aside in a warm place. Carefully transfer each stainless steel ring to a serving dish, slide a thin knife blade round the ring to loosen the mousse and remove the ring. Pour the orange butter around the mousse. Garnish with orange segments and blanched zest.