Chicken and asparagus mousse with orange sauce

4 servings

35 minutes

This exquisite Italian chicken and asparagus mousse with orange sauce is a true gastronomic delight that reflects a balance of flavors and textures. The tenderness of the chicken fillet and cream combines with the light freshness of green asparagus, while the velvety orange sauce adds a refined sweet-sour note to the dish. Its roots lie in the traditions of Italian cuisine, where sophisticated combinations of simple ingredients are valued. This mousse is perfect as a light appetizer or main course for gourmets seeking refined tastes. Thanks to the water bath method, it achieves an incredibly airy consistency, and fresh orange zest in the final touch highlights the dish's elegance. Such a culinary masterpiece will adorn any festive table or romantic dinner, showcasing the art of harmonious ingredient pairing and culinary skill.

Energy value per serving

• Calories: 420.5
• Proteins: 15.6g
• Fats: 32.5g
• Carbohydrates: 16.6g

Ingredients

• Green asparagus: 200 g
• Mini asparagus: 80 pc
• Chicken egg: 2 pc
• Egg yolk: 1 pc
• Sour cream: 2 tbsp
• Chicken fillet: 50 g
• Cream 20%: 100 ml
• Oranges: 1 pc
• Butter: 100 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. For the chicken and asparagus mousse, blend asparagus with raw chicken fillet, eggs, yolk, cream, and sour cream in a food processor. Add salt and pepper. Preheat the oven to 140 degrees. Grease four baking rings and distribute the mousse mixture among them. Arrange the tops of the asparagus stalks around the inner circle. Bake in a water bath for 20 minutes.

   Required ingredients:

   • Green asparagus: 200 g
   • Chicken fillet: 50 g
   • Chicken egg: 2 pieces
   • Egg yolk: 1 piece
   • Cream 20%: 100 ml
   • Sour cream: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

2. For the orange sauce, peel the orange zest and squeeze the juice. In a saucepan, combine the juice and half of the orange zest, bring to a boil, and reduce by half. Remove from heat. While whisking the sauce, add the butter cut into pieces. Season with salt and pepper to taste.

   Required ingredients:

   • Oranges: 1 piece
   • Butter: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. For serving, spread a little sauce on the bottom of the plate. Carefully remove the mousse from the ring and transfer it to the plate. Garnish with the remaining zest. Prepare three more portions in the same way.

   Required ingredients:

   • Oranges: 1 piece