Verrine of beetroot and asparagus espuma

Last Recipes

Verrine of beetroot and asparagus espuma

Verrine of beetroot and asparagus espuma






Ingredients
Number of persons
-
4
+
For the espuma:

200 g of asparagus

1 teaspoon of mustard

20 cl whipping cream

1 egg yolk

1 pinch of salt

1 pinch of pepper

1 drizzle of olive oil
For the beet:

2 beets

1 drizzle of olive oil

1 teaspoon of mustard

1 dash of balsamic vinegar

1 pinch of salt

1 pinch of pepper



Preparation
Total Time: 15 min
Preparation time: 15 min
For the beet:
Mix all the ingredients together.
For the espuma:
Mix all the ingredients and strain through a strainer before siphoning.
For the presentation:
Put the beet first and then add the asparagus espuma just before serving.


No comments