- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g asparagus, finely sliced
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 300ml whipping cream
- 200ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 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
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- squeeze lemon juice
- small bunch watercress, leaves picked
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
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.
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.
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.
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.