Starter Recipes > Asparagus Mousse

How to make asparagus mousse:
An extremely light and delicate flavored starter. Ideal for dinner parties. N.B. Be careful serving raw egg to vulnerable (i.e. the young and old).


generous bunch of asparagus spears, washed and trimmed
2 tablespoons gelatin
6 tablespoons water
12 fluid oz double cream
3 egg whites
freshly ground white pepper
(see measure conversions for more information)


- Cook the asparagus in boiling water until tender.
- Cool a little and put through a food processor to obtain a smooth puree.
- Put the puree into a bowl.
- Put the water into a cup and sprinkle the gelatin onto it.
- Stand in a pan of hot water.
- Allow the gelatin to dissolve in the water.
- Add the dissolved gelatin to the asparagus puree, stirring all the time.
- Allow to cool completely and then put into the fridge until it begins to set around the edges.
- Whip the cream in a basin until slightly thick and then stir into the asparagus mixture.
- Season and taste.
- Whip the egg whites until stiff and fold them into the mousse.
- Pour into chosen moulds (first rinsed with cold water).
- Chill very thoroughly.
- Turn out and serve with a small crisp salad and a little mayonnaise if liked.