-
1
Soak the gelatine leaves in a jug of cold water.
-
2
Lightly oil four 9cm metal cooks rings, then wrap cling film over the base and around the outside of each to form a mould.
-
3
Place in a small tray.
-
4
To make the creams, melt the butter in a medium pan, add the asparagus and saute for 2 mins, cover the pan and cook for 4 mins until just tender.
-
5
Add the cream and bring to the boil, simmer for 2 mins.
-
6
Remove from the heat, stir in the cheese then season to taste.
-
7
Lift the soft gelatine from the cold water and drop into the hot asparagus cream, stir well.
-
8
Use a stick blender to whizz the mixture to a velvety smooth cream.
-
9
Pour the mixture into the prepared moulds, cool, then chill for at least 2 hours or until firmly set.
-
10
To finish: Bring a medium pan of water to the boil, add the halved asparagus tips and cook for 1 min.
-
11
Remove with a slotted spoon and refresh in cold water.
-
12
Use the slotted spoon to gently add the quail eggs to the boiling water and gently boil for 2 and a half minutes
-
13
Drain the eggs, rinse in cold water and when cold enough to handle, peel away the shells.
-
14
Cut each egg in half.
-
15
In a small bowl, mix the asparagus, spring onion, dill, oil and vinegar, season well with salt and pepper.
-
16
To serve: Remove the cling film from each of the metal rings and place in the centre of four serving plates.
-
17
Waft a blow torch on the outside of each to loosen, then lift away the metal ring.
-
18
Top each cream with a little of the asparagus and dill salad, then 3 halves of quail egg.
-
19
Finally spoon a little dressing over the top and around each cream.
-
20
Serve straight away.
