Description
Quivering shake of a candle, a timid glance from under lowered lashes, enhancing the heart beat while intertwining hands - these are a few components that characterize a romantic dinner. I want to give you this easy and elegant appetizer to take you into the world of love and tenderness.
Ingredients
-
Juice
175 ml
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Gelatin
30 g
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Asparagus
500 g
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Broth
100 ml
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Salmon
150 g
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Sour cream
150 g
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Ramsons
-
Salt
-
Sugar
-
Black pepper
-
Vinegar
-
Vegetable oil
2 Tbsp
-
Lemon
1 piece
Cooking
Here are the products we need for cooking mousse. Just want to say that I used a gelatin Fix. This packaging is very convenient two bags 15 gr. If you have a gelatin with a total weight of 30 g - it is necessary to divide 15 gr.
Silicone mold sbryzgivaem cold water and put them on a convenient to transfer the surface - tray, cutting Board, etc.
175 ml of beet juice slightly podsalvage to taste, add 15 g of gelatin, 1 minute stir and fill cookie cutters - 8 pieces. Put in the refrigerator.
Asparagus can take any white or green. I thought green would look nicer, so I cooked with her. Green asparagus cleaned three parts below. If the white asparagus, the whole stem completely.
Asparagus cut into small pieces, leaving the tops separately. We will need 200 grams of finely chopped asparagus.
100 ml of vegetable broth (I used cube) bring to a boil and drop in the broth the slices of asparagus. Cook on low heat for 5 minutes.
Boiled asparagus recline on a sieve, saving the broth. Do not empty!!! Leave to cool. It seemed to me that the pieces of asparagus should be even smaller, and I'm pretty shredded already cooked asparagus. Photo chopped asparagus did not.
Now for the salmon and leeks. 50 grams smoked salmon, cut any ribbons or pieces. A couple of sprigs of garlic puree them with a knife. If wild garlic is a problem, I think, can be substituted with dill or other herbs or to not add.
In the cooled broth, enter the sour cream, the juice of one lemon, salt, pepper, add a little sugar to taste, enter the remaining 15 g of gelatin and submersible mixer, beat 1 minute.
To Creamed mixture add the asparagus, salmon and the garlic - mix thoroughly.
Take out of refrigerator molds frozen juice and fill to top of white mousse. Put into the fridge for 1 hour.
Top asparagus cut diagonally and fry in small amount of vegetable oil. Add salt, sugar, pepper, a couple tablespoons of balsamic vinegar. Leave the asparagus in this sauce.
After some time take out the mousse from the refrigerator. Walking carefully with the edge of the knife along the walls of the molds, extracted our beauty to the dish! I want to add that of silicone molds for muffins jumped out the mousse itself -))) For serving on the dish beautifully placed our mousse, decorate with pieces of salmon and roasted asparagus sauce.
So, I hope it give you a romantic mood? If so, I'm very happy!
Bon appetit!!!
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