INGREDIENTS to serve 6 people :-
|
441 |
g |
tin |
17 |
oz |
chopped asparagus |
|
|
10 |
g |
1 sachet |
½ |
oz |
powdered gelatine |
|
|
200 |
g |
8 |
oz |
Quark |
||
|
250 |
ml |
½ |
pt |
double cream |
||
|
salt & pepper to taste |
||||||
METHOD :-
Open the can of asparagus and place entire contents into a saucepan. Heat until hot, then add the gelatine by sprinkling evenly over the asparagus. Stir in the gelatine until dissolved.
Pour the entire mixture into a food processor and whiz until smooth.
Allow to cool, and then combine the Quark with the pureed asparagus.
Whip the cream until floppy and fold into the mousse. Adjust with salt & pepper to taste.
Divide the mousse into individual ramekin dishes and refrigerate until set.
When set, turn out, and serve.