Iles flottantes salées a la creme d’asperges



  • 20 cl liquid fresh cream
  • 30 cl of milk
  • 4 egg yolks
  • 120 g (0,26 lbs) cooked green asparagus
  • 2 egg whites
  • Espelette pepper powder
  • Salt


Heat the milk and cream in a saucepan.

Meanwhile, beat the egg yolks with a little salt. Pour the milk and the cream little by little on the yolks, beating well.

Return the mixture to the saucepan. While stirring, thicken over heat soft.

To put out the fire. Add the cooked asparagus and mix. Correct if necessary the seasoning.

Leave to cool and refrigerate if you prefer to taste the cream very cold.

Preheat the oven to 180°C-352  (thermostat 6). Beat the egg whites until stiff with a pinch of salt.

Place a spoonful of egg whites in 6 mini molds muffins and bake for 5 minutes.

Pour the cream into the verrines, place an island on top and sprinkle with a little Espelette pepper.

Serve immediately.

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