We propose a very full and rich mousse ... ...
Ingredients for the mousse (4):
250 g. green asparagus, cut into slices
1 c / s butter
3 sheets of gelatin
300 ml. cooking cream
200 ml. milk
1 clove garlic, cut into slices
100 g. spinach (fresh or frozen)
1 egg white
Ingredients for the salad:
2 slices of ham, cut into strips
½ red onion, chopped
1 small onion, chopped
2 c / s virgin olive oil
1 c / s lemon juice
A few leaves of arugula (or lettuce or lettuce varied, to taste)
Preparation:
Saute asparagus in butter for 5 minutes (should not take color). Drain on paper towels.
Hydrate the gelatin in cold water for 10 minutes.
Bring to a boil the cream, milk and garlic. Lower heat and reduce until 2/3. Incorporate asparagus and spinach and cook 1 minute set.
Crush and pass by the Chinese. Heat 1 c / s of water, drain the gelatin and mix well. Add it to the cream of asparagus. Let stand in the refrigerator for 40-50 minutes (not curdle).
Beat the egg whites until stiff and mix thoroughly with the cream of asparagus. Add salt and pepper and spread in glasses. Leave to set one night (can be only 4 hours)
Before serving, prepare the salad by mixing all ingredients. Distribute over the mousse and serve immediately.
Vegetarians: without ham
Gluten Caution: important to check that all ingredients used are gluten free. Abbreviations: c / s = tablespoon.
SOURCE: http://blogexquisit.blogs.ar-revista.com/mousse-de-esparragos-con-ensalada-de-jamon/