Asparagus With Parmesan Mousse

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon unsalted butter
• 2 tablespoons plain flour
• 1/4 cup milk
• 3/4 cup pouring cream
• 1 whole egg yolk
• 2 egg yolks
• 3/4 cup thickened cream
• 2/3 cup freshly grated parmesan cheese
• salt, to taste
• fresh ground black pepper, to taste
• kitchen aluminum foil
• 16 asparagus spears, trimmed

Recipe

• 1 preheat the oven to 225°c.
• 2 heat 1 tablespoon of butter in a saucepan, continually stirring. then add the flour and mix well to make a roux.
• 3 at the same time, bring the milk and pouring cream to the boil. then add it to the flour mix and whisk well until the mixture is smooth.
• 4 whisk the egg, egg yolks and thickened cream. then add them to the hot mixture and stir well.
• 5 add the parmesan and seasonings, and whisk well.
• 6 lightly brush 4 dariole moulds with melted butter and pour in the mixture. place in an oven tray and fill 2/3 up the sides of the moulds with boiling water. then cover the moulds with foil and cook in the oven for about 40-45 mins until a knife comes out clean.
• 7 blanch the asparagus in lightly salted boiling water until crisp-tender. drain and serve alongside the turned out mousses.