Gastronomixs

Asparagus mousse from a siphon

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

Asparagus mousse from a siphon

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

500

g

asparagus liquid

 

 

Thickflo (tapioca binding agent)

50

g

egg yolk

4

sheets

gelatin

400

ml

cream

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. 

Previous page