Asparagus Mousse A La Yohann

1. 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. 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. 3

   Pour the cooled mixture and the asparagus spears into a blender. Add the Tabasco. Whip until smooth.

4. 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.

* Per serving · 4 servings · Values may vary.