Asparagus Mousse A La Yohann – a delicious recipe with fresh cream, processed cheese, gelatine powder, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Drain the liquid from the asparagus tin and reserve. Pour half the liquid into a saucepan. Sprinkle the gelatine over the liquid. Place over a low flame, stirring constantly with a wire whisk. When the gelatine has completely dissolved add the balance liquid and heat up the mixture gently.
2
Add grated cheese slowly, stirring constantly with the whisk, gently stir until cheese has completely melted. Add a dash of the black pepper, remove from the stove and let the mixture cool in the refrigerator.
3
Pour the cooled mixture and the asparagus spears into a blender. Add the Tabasco. Whip until smooth.
4
Whip the cream until soft peaks are formed. Fold into the asparagus mixture. Pour into a glass bowl or a mould. Refrigerate until set, about 4 - 5 hours.
368
kcal
Calories
32
g
Fat
6
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tin green asparagus spears (425 g), 200 ml fresh cream, 175 g grated processed cheese, 3 level large teaspoons gelatine powder, and more.
Yes, Asparagus Mousse A La Yohann falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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