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CR Asparagus mousse 1

Asparagus mousse from Christian Simeoni

Christian Simeoni, chef at the beautiful Hotel Krone in Mondsee, shows you a heavenly starter today! Creamy asparagus mousse refined with vegetable brunoise and a feast for the eyes on top.

For 4 people

  • 400g cooked asparagus
  • 400g warm QimiQ Classic
  • Salt
  • white pepper
  • 1/2 lemon
  • 5 sheets gelatine
  • 400g whipped cream


  1. Mix 400g cooked asparagus with 100g warm Qimiq, salt, white pepper, juice of 1/2 a lemon and freeze (or finely blend) in the Paco cup.
  2. Warm the mixture slightly and stir in 300g QimiQ, 5 sheets of gelatine and 400g whipped cream. Fill the mixture into rings. After topping, garnish with ham, smoked salmon or simply vegetable brunoise.