Asparagus With Parmesan Mousse

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 225°C.
  • Heat 1 tablespoon of butter in a saucepan, continually stirring. Then add the flour and mix well to make a roux.
  • At the same time, bring the milk and pouring cream to the boil. Then add it to the flour mix and whisk well until the mixture is smooth.
  • Whisk the egg, egg yolks and thickened cream. Then add them to the hot mixture and stir well.
  • Add the parmesan and seasonings, and whisk well.
  • Lightly brush 4 dariole moulds with melted butter and pour in the mixture. Place in an oven tray and fill 2/3 up the sides of the moulds with boiling water. Then cover the moulds with foil and cook in the oven for about 40-45 mins until a knife comes out clean.
  • Blanch the asparagus in lightly salted boiling water until crisp-tender. Drain and serve alongside the turned out mousses.
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