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