CHEF GRAHAM TINSLEY M.B.E. -
Whipped Goats Cheese and Asparagus Mousse with a Tomato and Chervil Dressing.
For the Mousse
Ingredients 250grms Goats Cheese |
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Method
1.Peel the asparagus and cook in boiling salted water. Refresh straight away in ice cold water.
2.Dice all the asparagus into 1cm pieces reserving 4 tops for garnish
3.Whip the cream until it just holds its shape.
4.Put the gelatine into cold water; do not break up into bits.
5.Put the goat’s cheese into a food processer and blend, remove from the food processer and place into a bowl.
6.Heat up a tablespoon of water in a pan and add the softened gelatine, stir until it dissolves.
7.Add the gelatine to the goat’s cheese, stir in the chives and asparagus and then fold in the cream.
8.Season with salt and pepper to taste.
9.Pipe or spoon into metal rings and smooth over the top.
10.Chill in the fridge.
Dressing
Ingredients
2 Ripe Fresh Plum Tomatoes
1 Teaspoon of Chopped Chervil
20mls Red Wine Vinegar
80mls Olive Oil
½ Teaspoon of Grain Mustard
Salt & Pepper
Small pinch of Caster Sugar
Method
1.Cut the tomatoes into quarters and de-seed, cut the quarters into ½ cm dice.
2.Mix the vinegar with the mustard and slowly add the oil.
3.Add the diced tomatoes and the chopped chervil.
4.Season with the salt, pepper and sugar to taste.
Garnish
Some Frizzy Lettuce taken from the inside.
Oak Aged Balsamic
Asparagus Spears
Sprigs of Chervil
To Serve
De-mould the mousse from the metal ring using a blow torch. Place in the centre of the plate. Garnish the top of the mousse with the frizzy, chervil and the asparagus. Pour a little of the dressing around the mousse and dot with a little balsamic.
What Could go Wrong
1.Timing, the mousse must be made first to allow it to set in the fridge.
2.Make sure the gelatine is allowed to soften in very cold water before melting it in the hot water.
3.The asparagus must be cooked in rapid boiling water without a lid, and must be refreshed in ice cold water quickly.
4.Once you add the cream to the goats cheese you must work fast to get it into the mould before it sets.
5.Do not over heat the metal ring with the blow lamp otherwise the mousse will melt.
6.Take care on presentation, keep it neat and do not put too much dressing or balsamic on the plates.