ASPARAGUS MOUSSE A LA YOHANN

ASPARAGUS MOUSSE A LA YOHANN image

Yield 1 bowl

Number Of Ingredients 6

1 tin green asparagus spears (425 g)
200 ml fresh cream
175 g grated processed cheese
3 level large teaspoons gelatine powder
freshly ground black pepper
Jalapeno Tabasco

Steps:

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