Asparagus mousse from a siphon

The foam is stabilized in three ways, by tichflow (tapioca, or cassava root), gelatin and an egg yolk. As a result, the structure of the foam has a nice texture.

Creation by Erik van Loo, restaurant Parkheuvel **, Rotterdam, the Netherlands

Recipe for 700 grams.

Asparagus mousse from a siphon

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asparagus liquid



Thickflo (tapioca binding agent)



egg yolk



leaf gelatin




Preparation method

  • Reduce 500g asparagus liquid until you have 250g and add Thickflo to slightly thicken.
  • Add the egg yolk.
  • Add the gelatin to thicken slightly more.
  • Hang the mixture over iced water and fold in the whipped cream.
  • Transfer the mixture to a siphon and aerate with two cartridges. Set in the refrigerator until needed.

Serving suggestions

  • As part of a cold starter, e.g. with parcels of sweet and sour asparagus strips and asparagus mousse.
  • Can be served in combination with courgette, legume, carrot, spinach, or potato components.
  • Can be served with salmon, scallop, lobster, langoustine, crab, sea bass, or prawn components.
  • Can be served with lamb, chicken, or veal components. 

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