Summary

Ingredients

• 400 g asparaus, white, peeled
• 200 ml cream, whipped
• 1 tablespoon crème fraîche
• 2 ½ sheets gelatine, alternatively agar-agar
• 1 tablespoon salt
• 1 pinch (s) white pepper
• 1 tablespoon butter
• 2 tablespoon sugar
• 100 ml veal stock, strong, clarified
• 1 sheet gelatine, alternatively agar-agar
• 1 tablespoon balsamic vinegar (apple balsamic vinegar)
• 1 tablespoon vermouth (Noilly Prat)
• 0.5 ½ avocado (s), ripe
• 100 ml cream, whipped
• 1 squirt lemon juice
• 1 pinch (s) salt
• 4 teaspoons caviar (trout caviar), optional
• 4 stalks chives, with flowers, optional

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Instructions

1. Puree the avocado with a few drops of lemon juice, add a pinch of salt, white pepper, 100 ml whipped cream, refrigerate for approx. 2 hours, cover with cling film airtight so that the surface does not turn brown.
2. Cut the asparagus into slices up to 4 tips.
3. Cooking water:
4. Bring the water with 1 teaspoon salt, 2 teaspoons sugar and 1 tablespoon butter to the boil, first briefly boil the asparagus tips until crisp, then rinse. Then boil the asparagus slices in the same cooking water until soft, drain (save approx. 50 ml of the cooking water), puree very finely with a blender.
5. Dissolve gelatine in asparagus water or bring agar agar to the boil. Stir into the asparagus mixture, season. Pass the mixture through a very fine hair sieve with the back of a ladle, chill. Just before the mixture stops, fold in the semi-firm whipped cream. Fill into deep plates (up to the shoulder of the plate) and let set for approx. 2 hours.
6. 100 ml of clarified veal stock with 1 teaspoon of Noilly Prat and 1 teaspoon of apple balsamic vinegar and, if necessary, season with salt, 1 sheet of gelatine (dissolve) or a pinch of agar-agar (boil), allow to cool.
7. Carefully pour a thin layer onto the cold mousse (over the back of a spoon), allow to solidify.
8. Place the avocado cream as a dumpling on the mirror (shape with a tablespoon)
9. Optional: place caviar (or trout caviar) on top of the avocado cream (shape with a teaspoon).
10. Decorate with asparagus tips and chive flowers.