Asparagus Mousse

Ingredients-

YIELD -4

• · 300g frozen peas

• · 200gms asparagus

• · 12 pieces of Asparagus for garnish.

• · 2 leaves gelatin

• · 4 tbsp. white wine

• · 150ml double cream

• · chopped tarragon

• · lemon juice

• · 25g Butter

• · 1 tsp Smoked paprika

Method

• · Grease 4 dariole moulds.

• · Soak gelatin in a little water.

• · Blanch the peas and 200gms of asparagus for 3 minutes only, in boiling water.

• · Strain then, place in cold water to shock and keep the color

• · Now boil the cream, add lemon juice butter, paprika and tarragon, then strain.

• · Combine the peas asparagus and cream mixture and blend until smooth and creamy.

• · Remove soaked gelatin from cold water, place in a pan and heat until dissolved.

• · Mix gelatin into the asparagus mixture.

• · Pour into moulds and allow to set overnight.

• · To release from mould, dip in hot water and turn onto a plate

• · Serve with a Parmesan and cashew nut crumble