Summary

Ingredients

• 500 g asparaus, white
• salt
• 4 sheets gelatin
• 50 ml cream
• 3 egg yolks
• 100 g honey

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Instructions

1. 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.
2. 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.
3. Chill for about 3 hours.
4. Serve with fruits or compote.