Cold pudding with asparagus
6 servings
30 minutes
Cold pudding with asparagus is a refined dish embodying tenderness and sophistication of taste. Its base is white canned asparagus, which has a soft texture and a subtle nutty flavor. The jelly-like structure achieved through gelatin gives the dish airiness, while added mayonnaise provides a light creamy note. This dish recalls the gastronomic experiments of Spanish cuisine, where vegetable mousses are particularly popular. The pudding is served chilled and garnished with fresh salad leaves, tomato slices, and boiled egg, creating a harmony of flavors and colors. It is perfect as an appetizer for a festive table or as an unusual summer dinner that will surprise guests with its originality.
1
Drain the juice from the cans of asparagus and dry it. Pour the gelatin into a blender, add 350 ml of boiling water, and mix at high speed. Immediately add the asparagus and blend until the mixture is homogeneous. Add mayonnaise and blend quickly again. Taste and add salt and pepper if needed.
- Canned white asparagus: 350 g
- Gelatin: 5 tablespoon
- Mayonnaise: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Take a deep long mold, about 24 by 10 cm, and line the bottom and sides with foil. Pour the asparagus mixture onto the foil. Cover with plastic wrap or foil and place in the refrigerator for 5-6 hours until set.
3
Use foil to remove the mousse from the mold and place it on a plate. Garnish with typical Spanish sides - lettuce leaves, tomato slices, and hard-boiled eggs.
- Green salad leaves: 1 bunch
- Tomatoes: 1 piece
- Chicken egg: 1 piece
