Sake appetizer recipes

seasonal vegetables｜Summer｜western food｜ホワイトアスパラのムース・レモンゼリー添え

White Asparagus Mousse with Lemon Jelly

Culinary Studio Karinary Art 2021.June

Ichinenfudou Barakoubo

Ingredients

White asparagus 150g ... Trim 4cm tips for garnish and boil them.
Butter 10g
Broth 100ml ... (100ml water + 1/2 tsp chicken bouillon)
Powdered gelatin 2g (1/2 tsp) ... Soak in 2 tsp of water and dissolve in a hot water bath.
Salt and white pepper As needed
Mascarpone 2 tbsp

Garnish

Asparagus tips (boiled) As needed
Black olives As needed
Chervil As needed
Olive oil As needed

Reference: Lemon Jelly

Ingredients 200ml water, 10g sugar, 4g powdered gelatin, 30cc lemon juice, a little honey

Instructions

  1. Peel the white asparagus with a peeler and cut into 5mm slices.
  2. Melt the butter in a pot and sauté the asparagus slices without browning. Once softened, add the broth and simmer until tender (low heat).
  3. Blend the mixture from step 2 in a blender, then strain. Transfer to a bowl and dissolve the gelatin.
  4. In a separate bowl, place the mascarpone and gradually mix in the strained mixture from step 3. Season with salt and pepper.
  5. Pour into serving dishes and chill. Garnish with asparagus tips, olives, and chervil, and drizzle with olive oil. Serve with crumbled lemon jelly if desired.