- 300g asparagus spears
- ½ cup cream
- 500g cream cheese
- 2tsp gelatine powder
- Salt and pepper
- Radicchio leaves, to serve
- Olive bread, to serve
Blanch the asparagus spears in boiling water until tender.
Refresh in ice water to retain colour and cool.
Place the cream cheese and cream in a food processor, along with the
asparagus spears. Process until smooth.
Dissolve the gelatine in 3 tablespoons of boiling water.
In a bowl, combine the cream cheese mixture and the gelatine.
Season with salt and pepper and stir to combine.
Pour into a small, greased mould and allow to set in the fridge for 3 hours.
Once set, place the base of the dish into a container of hot water and allow to
loosen for around 30 seconds. Turn the mousse out onto a serving dish.
Surround with radicchio leaves to garnish.