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Asparagus Bavarois with Tomato and
Strawberry Salsa
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Preparation Time:
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10 minutes
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Cooking Time: |
5 minutes |
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Refrigeration:
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2 hours
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Serves:
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6
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Ingredients
1/2 bunch fresh asparagus, cooked
1 1/2 cups (375 ml) Québon Ultra’cream 15% cooking cream or Sealtest 18% cream
1 sachet unflavoured gelatine
1/4 cup (60 ml) water
2 egg yolks
Salt and pepper, to taste
Salsa:
1 tbsp (15 ml) white balsamic vinegar
1 tsp (5 ml) sugar
1 cup (250 ml) diced fresh tomatoes
1/2 cup (125 ml) diced strawberries
2 tbsp (30 ml) chopped red onion
Sliced green hot peppers, to taste
1 tbsp (15 ml) olive oil
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Preparation
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1.
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In food processor, purée asparagus.
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2.
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In a saucepan over medium heat, heat purée and cream until steaming.
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3.
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Soften gelatine in water and stir into cream mixture.
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4.
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Whip yolks for 2 minutes, temper with a little hot cream mixture and pour back into saucepan. Heat for 2 minutes without boiling.
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5.
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Line 6 ramekins with plastic wrap and pour mixture into ramekins. Refrigerate for 2 hours and unmould.
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6. |
Combine salsa ingredients and serve. |
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