Asparagus mousse

300g Asparagus, 250 ml chicken stock,
100g melted butter, 250g whipped cream,
8 sheets of gelatine


  • Boil the asparagus until just tender and combine with the chicken stock in the mixer part of a blender.
  • Stir the melted butter and the dissolved gelatine together, then add the whipped cream.
  • Salt to taste! Fill some glasses or bowls with the mix and leave in the refrigerator for a few hours.

My tip - goes perfectly with pickled fish, smoked salmon, caviar or with some bread fresh from the oven.

Enjoy cooking and bon appetit!
Yours, Paul Edlinger

Your holiday destination