Ingredients
For 10 portions
For the spring herb dip
300g
QimiQ Whip Pastry Cream, chilled
150ml
Vegetable stock
40g
Green pesto, wild garlic oder parsley
120g
Cream cheese
1pinch(es)
Salt and pepper
g
Sugar
For the asparagus Cordon Bleu
10
Pork escalope(s) à 160 g each
Salt and pepper
10slices
Ham
10slices
Gouda min. 45 % fat
800g
Asparagus, peeled, blanched
Flour, for breading
Egg(s), for breading
Bread crumbs, for breading
Vegetable oil, to fry
Preparation
For the spring herb dip: mix the ingredients together with an immersion blender until smooth. Strain through a sieve and season to taste.
- Pour into an iSi Gourmet Whip, screw in one charger and shake well.
For the asparagus Cordon Bleu: plate the pork escalopes and season to taste. Top with the ham, cheese and asparagus. Roll and bread with the flour, eggs and bread crumbs.
Fry in hot oil and allow to drain on kitchen paper.
- Serve the asparagus Cordon Bleu with the spring herb dip.
Tip: Buffalo mozzarella can be used instead of gouda.
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