Nice appetizer or amuse-bouche of a soft mousse of asparagus and whipped cream served with smoked salmon
Soak the gelatin in cold water. Place asparagus in a food processor and grind fine, reserving 2 or 3 cups for garnish. Place the puree in a saucepan and heat gently. Dissolve the gelatin in it and let the mixture cool down again.
Mix the whipped cream. Add the asparagus puree and mix through. Season the mousse with a pinch of salt and pepper. Divide the mixture between the glasses and put the preserved asparagus or cup in it and let it set well in the fridge for at least an hour. Garnish the glasses with a piece of salmon and some parsley.
Source: Leukerecepten by leukerecepten-nl.
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