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| MARITIM TitiseeHotel ****S |
Black Forest | Germany
Seestraße 16
D - 79822 - Titisee-Neustadt
Tel: (0 76 51) 80 80
Fax: (0 76 51) 80 86 03 |
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MARITIM TitiseeHotel ****S
Presented by the Chef de Cuisine Horst Uhrig
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Aspargus mousse
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Ingredients:
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Recipe for 10 persons
For the asparagus:
1 kg of white asparagus
Salt
Butter
Sugar
½ orange
½ lemon
For the mousse:
Salt
Sugar
Juice of 2 lemons
10 sheets of gelatin
¾ l of cream
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Preparation:
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Peel the asparagus, boiling sotfly into saltwater with butter, sugar, orange and lemon and let cool off. Mashing the asparagus in the Moulinette or with the mashing stick and giving through a hair sieve. Seasoning with salt, sugar and lemon juice and mixing with the dissolved gelatin. Folding in the semi-fixed whipped cream and placing cold.
Laying out a pâté form with plastic wrap or using portion baking tins. Filling the mousse and chilling for four to five hours.
Parma hams, smoked salmon, leaf salads or king prawns are perfect sides.
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We would like to thank the
Chef de Cuisine Horst Uhrig
MARITIM TitiseeHotel ****S
and wish you good success!
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