Mousseline d'asperges aux crevettes et pistaches


For the asparagus mousse:
  • 500 g (1,1 lbs) asparagus
  • 3 whole eggs
  • 150 g (0,33 lbs) fresh cream
  • Salt, ground pepper
For the mussels:
  • 2 tbsp. pistachios
  • 20 g (0,044 lbs) of butter
For the pistachio sauce:
  • 1 teaspoon of pistachio paste
  • 2 egg yolks
  • 3 tablespoons of water
  • 250 g (0,55 lbs) clarified butter (melted butter
  • in a bain-marie from which the whey is removed)
  • ½ lemon juice
  • Salt, ground pepper
Peel and wash the asparagus. Cook them in plenty of salted water for 25 mins approximately, cold start.
Stop the cooking by immersing them in water very cold.
Mix the asparagus then pass them through a fine sieve to eliminate the any fibers. 
Let them cool completely.
Generously butter the molds and line them with crushed pistachios.
Reserve cold.
Put the asparagus in the robot, add 3 whole eggs, fresh cream, salt and pepper. 
Mix to obtain a homogeneous mixture.
Pour into the molds and bake in the oven for around 25 to 30 minutes at 200°C-392 (thermostat 6 - 7) in a bain-marie.
Dilute the pistachio paste with the water, stirring well, add the egg yolks.
Salt, pepper. Whisk in a bain-marie until the mixture thickens and form a ribbon.  
Off the heat, add the clarified butter and incorporate it little by little, small when turning. 
Unmold an asparagus and pistachio mousse in the center of a plate, add a bead of pistachio sauce around it.
Finally decorate with marinated prawns with lemon.




 

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