Elise from Simply Recipes is our host for the 15th edition of Is My Blog Burning with a jelly-theme.
When I read this first I thought of preparing a "Tellersuelze" (slices
of pork roast in aspic made from pig’s feet so you don’t have to use
gelatin), which is quite popular here in Bavaria in the summer time and
which I’ve never done before by myself. But then – I forgot about the
IMBB 😉
When I read Petra’s post about her Coconut Pudding on
Friday afternoon which reminded me again it was too late for that
because we had planned a trip to Regensburg yesterday. So I quickly
decided to make a two coloured asparagus mousse which I created some
years ago (recipe in German)
and went to the shop. But – unfortunately there was no more green
asparagus left 😉 Here in Germany white asparagus is the "normal"
asparagus, green asparagus has become popular only in the last years
and is not yet as widely spread. Quick change of the recipe: now I
present my
Two Coloured White Asparagus and Broccoli Mousse with Radish Vinaigrette
4 servings
Mousses
200 g white asparagus
150 g broccoli, trimmed and cut into pieces; stems peeled
salt
1 ts butter
1 pn sugar
6 sheets white gelatin
100 ml whipping cream
1 tb parsley; minced
Vinaigrette
2 tb white wine vinegar
1 scallion
salt
pepper
1 pn sugar
4 tb oil
3-4 radishes
the tips of the asparagus spears
cress; for garnish
Black pepper; freshly ground
For the mousses:
Peel the asparagus spears below the buds, cut off the ends and cut
the spears into pieces. Put the peels in a small saucepan, add butter,
salt and sugar and water to cover, bring to a boil. Cook for 20
minutes, then strain through a sieve set over a bowl, discarding the
peels. Put the liquid back into the bowl.
Soak the gelatin sheets in a bowl with cold water.
Cook the asparagus in the stock, removing the tips with a slotted
spoon when they are just tender and set aside. The rest of the
asparagus should be really soft. Remove from the liquid and puree. Pass
through a sieve, add salt to taste and melt 3 sheets of gelatin in the
still hot asparagus puree.
Now cook the broccoli in the stock until soft, puree, add salt and
pepper to taste and mix with the minced parsley. Stir in the rest of
the soaked gelatin sheets.
When both purees are beginning to set, whip the cream and separately fold into the purees.
Rinse ramekins with cold water, then divide white asparagus puree
among them, cover with green broccoli puree. Chill for at least 4
hours, preferably over night.
For the vinaigrette:
Trim and finely chop the scallion into fine slices. Cut radishes in
slices holding them together, then turn 90 degrees and slice again. Cut
reserved asparagus tips diagonally in slices. Make a vinaigrette from
vinegar, sugar, salt, pepper and oil, toss with scallions and radishes.
To unmold and serve, carefully dip bottom of each ramekin in a bowl
of hot water briefly. Run a thin knife around edge of each ramekin to
loosen it from the inside of the bowl and invert the mousse onto the
plate, carefully lift off ramekin. Divide vinaigrette around the mousse
and sprinkle with cress and freshly ground black pepper.
Note: if don’t like it jelly-like, use less gelatin.
Update: The round-up is posted here.