White Asparagus Mousse with Chicken and Mushroom Salad

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Ingredients for 10 portions
  • For the mousse
  • 450 g QimiQ Classic, unchilled
  • 450 g White asparagus, peeled
  • 3 ml Lemon juice
  • Salt
  • White pepper, ground
  • Ground nutmeg, ground
  • 400 g Green asparagus, sliced
  • For the dressing
  • 90 ml Olive oil
  • 15 ml Soya sauce
  • 75 ml Lemon juice
  • Flat-leaf parsley, chopped
  • Salt and pepper
  • For the mushroom salad
  • 450 g Mushrooms
  • 15 g Red onion(s), finely chopped
  • 15 g Butter
  • Flat-leaf parsley, finely chopped
  • Salt and pepper
  • 1000 g Chicken breast fillet
Method
1.
For the mousse, whisk QimiQ Classic smooth. Steam the white asparagus until tender and blend smooth.
2.
Add the QimiQ Classic and seasoning to the white asparagus and mix well. Pour into a caterpillar flexipan mould and chill for at least 4 hours (preferably over night).
3.
Slice the green asparagus into thin slices and blanch in salted water. Shock chill in iced water to retain the colour, pat dry and place on plastic wrap. Cut to shape, flip onto a plate and remove the plastic. Arrange the mousse on the asparagus.
4.
For the dressing, blend the ingredients together until smooth.
5.
For the salad, sauté the mushrooms and onion in butter. Add the seasoning, toss in the dressing and put to one side.
6.
Cook the chicken breasts, slice and arrange with the salad and mousse on a plate. Serve decorated with blanched green asparagus, micro greens and fresh thyme.