Asparagus mousse with ham & red onion salad
Contains pork – recipe is for non-Muslims only
Make the mousse up to a day before and
leave it to set in the fridge, then all you have
to do is top with the salad and serve
- Serves 4
- More effort
Nutrition per serving
- 1 tbsp butter
- 250g asparagus, finely sliced
- 300ml whipping cream
- 200ml milk
- ½ garlic clove, sliced
- handful baby spinach
- 2 ½ gelatine leaves, soaked in a little cold water
- 1 egg white
- 2 slices of air-dried ham, such as prosciutto, diced
- ½ red onion, finely chopped
- 2 spring onions, finely sliced
- 2 tsp olive oil, plus extra for drizzling
- squeeze lemon juice
- small bunch watercress, leaves picked
Melt the butter in a heavy-based pan. Once it’s foaming, add the asparagus and cook for 4-5 mins until soft but not coloured. Remove from the pan and drain well on kitchen paper. Rinse out the pan and pour in the cream, milk and garlic. Bring to the boil, simmer until reduced to 350ml – check by pouring into a measuring jug – then add the asparagus and boil for a few secs. Remove from the heat.
Blend the mixture in a liquidiser along with the spinach leaves, then sieve into a clean bowl. Add the soaked gelatine and stir until dissolved. Sieve again and allow to cool for a few mins in the fridge, but do not let it set.
Beat the egg white to soft peaks, then carefully fold into the asparagus mix and season. Divide the mousse between 4 glasses or ramekins and leave them to set in the fridge.
To make the ham salad, mix all the ingredients, apart from the watercress, in a small bowl and season. When the mousse is set, remove each glass from the fridge, place some watercress leaves on top of the mousse, spoon on the diced ham salad and drizzle with a little olive oil.