Every time I am in Mumbai, I must order the Asparagus Mousse from my friend Yakuta Sarkari, of Cold Food Company. It is light and fluffy, packed with flavor, a beautiful perfect green, and simply to die for! But now that I am a few continents away from her, it looks like I have to make it myself.
Which is what got me down to researching recipes online, and found one from BBC that looked good. The recipe includes a ham and red onion salad to be topped on the mousse, but I like it spread on a toast. An alternate to the salad would be to layer a slice of prosciutto or jamon serrano, top with some freshly cracked black pepper, and enjoy!
Serves 4 | Prep time: 30 minutes | Cook time: 10 minutes
1 tablespoon unsalted butter
250 grams asparagus, finely sliced, chewy ends removed (about 8–10 stalks)
Salt, to taste
300 ml whipping (heavy) cream
200 ml whole milk (mousse is just not meant to be low or fat-free! do not substitute with low or fat-free milk)
1/2 garlic clove, sliced
Handful baby spinach (this helps with the color, and doesn't overpower the taste of the asparagus)
2 1/2 gelatine leaves, soaked in a little cold water
1 egg white
- Melt the butter in a heavy-based pan. Once it’s foaming, add the asparagus and cook for 4–5 minutes until soft, but not colored. Season with salt.
- Remove from the pan and drain well on a kitchen paper towel.
- Rinse out the pan and pour in the cream, milk, and garlic. Bring to a boil, simmer until reduced to 350 ml‚ check by pouring into a measuring jug— then add the asparagus and boil for a few seconds. Remove from heat.
- Blend the mixture in a liquidizer along with the spinach leaves, then sieve into a clean bowl.
- Add the soaked gelatin and stir until dissolved. Sieve again and allow to cool for a few minutes in the fridge, but do not let it set.
- Beat the egg white with an electric mixer with the whisk attachment to soft peaks, then carefully fold into the asparagus mix and season.
- Divide the mousse between 4 glasses of ramekins and leave them to set in the fridge, overnight.