Asparagus Mousse Amuse Bouche

Step 1

Separate the egg yolk and white into separate bowls, ensuring that no egg yolk gets into the egg white.

Step 2

Make the mayonnaise by whisking the egg yolk with the vinegar until it thickens, and then very slowly add the oil drop by drop at first. Once you have added half the oil, you can add it slightly faster. The mayonnaise will thicken and become creamy.

Step 3

Season the mayonnaise with salt, pepper and a splash of lemon juice to taste.

Step 4

Cut the asparagus spears into small one inch long pieces.

Step 5

Bring a saucepan of salted water to a rolling boil and prepare a mixing bowl filled with ice-cold water.

Step 6

Blanch the asparagus spears in boiling water for 3-4 minutes and then remove them to the ice bath to halt the cooking process.

Step 7

Reserve the cooking water and 10 of the asparagus tips.

Step 8

Blend the rest of the asparagus spears in a liquidiser with the dill, using a little of the cooking water to help get it going if needed. We need the asparagus puree to be very smooth. Season with salt and pepper.

Step 9

Whip the cream until it is thick and gloopy.

Step 10

Whisk the egg white until it is opaque white and has stiff peaks.

Step 11

Add three tablespoons of water to a small glass or jug and pour the powdered gelatin into it. Place the glass or jug into a saucepan with a small amount of hot water to help the gelatin powder dissolve into the water.

Step 12

Now make your asparagus mousse by stirring the lemon juice, gelatin and mayonnaise into the blended asparagus mixture.

Step 13

Fold the whipped cream and then the meringue into the asparagus mousse mixture until it is fully combined. You may need a pinch more salt as cream always impacts the salt levels of a dish.

Step 14

Pour the asparagus mousse mixture into small serving glasses and leave to set in the fridge for at least 2-3 hours.

Step 15

Cut narrow strips of cold smoked trout and curl them into a rose shape.

Step 16

Garnish the asparagus mousse amuse bouche with a cold smoked trout rose and an asparagus tip and top with a sprig of fresh dill.

Step 17

The asparagus mousse amuse bouche can be served immediately or kept in the fridge until you are ready.