At Home at Highclere by Lady Carnarvon

Author:Lady Carnarvon
Language: eng
Format: epub
ISBN: 9781473571563
Publisher: Random House
Published: 2019-06-12T16:00:00+00:00

Roasted Beetroots

Asparagus Mousse & Spears

SERVES: 10

I have very clear memories of my mother frequently making mousses, as they could be prepared well ahead of time. My sister Sarah and I liked to run our fingers round the mixing bowl after our mother had made a mousse either of fish or, as here, asparagus and cream.

A mousse is simply a purée of fish, poultry or, as in this case, vegetables. The purée is then bound with cream or eggs and cooked. It can be served as a first course or as a Sunday supper after a big lunch. Asparagus mousse is best made the day before it is needed so that it has time to set properly. Serve with crackers, bread or French toast.

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