- Asparagus spears
- For the potato mousse:
- 225g dry potato
- 50g milk
- 75g cream
- 125g crème fraiche
- 2 gelatine leaves
- 150ml whipped cream
- For the Feuille de bric tubes:
- 14cm x 6cm feuille de bric
- 100g butter
- 50g maple
- For the Gribiche:
- 50g cooked yolk and grated
- 50g cooked white and grated
- 100g capers chopped
- 100g gherkins finely diced
- Tarragon, chervil and parsley
- Vinaigrette
- For the Vinaigrette:
- 100g white wine vinegar
- 300g olive oil
- 1 tsp Dijon Mustard
- 1tbsp sugar
- Salt
- Truffle mayonnaise
- 2 egg yolks
- 50g sherry vinegar
- 300g rapeseed oil
- 5g truffle oil
- 10g truffle honey
- Truffle trimmings
- Chervil
- Sliced truffle discs
Asparagus, potato mousse, truffle
Deano Westcar
12th February 2018
Asparagus, potato mousse, truffle
Here's my vegetarian recipe for asparagus, potato mousse and truffle from the menu at Lucknam Park.
Ingredients
Method
1. Peel and blanch asparagus refresh in ice water.
For the potato mousse:
Warm milk, cream and creme friache dissolve geletine, blend with dry potato. Chill over ice until cool, fold in whipped cream, check seasoning and allow to set.
For the Feuille de bric tubes:
Brush pastry with butter and maple syrup. And wrap around the moulds cook at 170 degrees, fan 2, 8min.
For the Gribiche:
Mix all ingredients and adjust seasoning.
For the potato vinaigrette:
Once cooked, place on a tray, with drizzle with vinaigrette.
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