Asparagus mousse with ham & red onion salad

Asparagus mousse with ham & red onion salad

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(2 ratings)

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Cooking time

Prep: 30 mins Cook: 10 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 4

Make the mousse up to a day before and leave it to set in the fridge, then all you have to do is top with the salad and serve

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
413
protein
12g
carbs
7g
fat
37g
saturates
22g
fibre
2g
sugar
7g
salt
0.58g

Ingredients

  • 1 tbsp butter
  • 250g asparagus, finely sliced
  • 300ml whipping cream
  • 200ml milk
  • ½ garlic clove, sliced
  • handful baby spinach
  • 2 ½ gelatine leaves, soaked in a little cold water
  • 1 egg white

For the salad

  • 2 slices of air-dried ham, such as prosciutto, diced
  • ½ red onion, finely chopped
  • 2 spring onions, finely sliced
  • 2 tsp olive oil, plus extra for drizzling
  • squeeze lemon juice
  • small bunch watercress, leaves picked

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Method

  1. Melt the butter in a heavy-based pan. Once it’s foaming, add the asparagus and cook for 4-5 mins until soft but not coloured. Remove from the pan and drain well on kitchen paper. Rinse out the pan and pour in the cream, milk and garlic. Bring to the boil, simmer until reduced to 350ml – check by pouring into a measuring jug – then add the asparagus and boil for a few secs. Remove from the heat.
  2. Blend the mixture in a liquidiser along with the spinach leaves, then sieve into a clean bowl. Add the soaked gelatine and stir until dissolved. Sieve again and allow to cool for a few mins in the fridge, but do not let it set.
  3. Beat the egg white to soft peaks, then carefully fold into the asparagus mix and season. Divide the mousse between 4 glasses or ramekins and leave them to set in the fridge.
  4. To make the ham salad, mix all the ingredients, apart from the watercress, in a small bowl and season. When the mousse is set, remove each glass from the fridge, place some watercress leaves on top of the mousse, spoon on the diced ham salad and drizzle with a little olive oil.

Recipe from Good Food magazine, May 2011

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Comments

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chef-kymothy's picture

A beautiful fresh creamy dish, all the flavors complimented each other perfectly - goes well with homemade brochettes. :)

rosanneblack's picture

Made these for a dinner party, they really looked the part and there wasn't a scrap left. very yummy. Agreed the sieving was a bit labourious but considering you can make them the day before I didn't mind. Would make again.

heatherkeen's picture

This is very tast & a deffinate hit in our household, it is a faff to make though and the cream takes forever to reduce (& boiled over twice!) proper reducing, the second time a made it, made for a better mousse!

jo_de_lange's picture
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Also nice with peas instead of spinach

lindseymartin's picture
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This was a great prepare ahead starter. I cannot pretend that it was speedy to make. Partly my fault as my liquidiser is small and I had doubled the ingredients for an 8 person dinner party. The milk seemed to take forever to reduce too. But it looked wonderful in recycled glass margarita glasses and I only had to pop the salad topping on when about to serve. Not a morsel was left so I think my guests would endorse the four stars awarded.

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