Asparagus and Honey Mousse
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 3 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, white
- salt
- 4 sheets gelatin
- 50 ml cream
- 3 egg yolks
- 100 g honey
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut off the ends, cut the stalks into small pieces and cook in salted water until very soft. Drain and let cool.
- Soak the gelatine in cold water. Puree the asparagus. Whip the cream until stiff. Beat the egg yolks in a hot water bath, add the honey and beat until frothy. Stir the gelatine and asparagus puree into the egg mixture. Let cool down. Before the mousse hardens, fold in the cream.
- Chill for about 3 hours.
- Serve with fruits or compote.
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