Chicken and Asparagus Mousse with Orange Sauce
Appetizers • Italian
Description
When preparing the asparagus, trim the tops of the stalks, which you will need to form the 'ring', and use the lower part of the stalks to make the mousse mixture. You can experiment with the flavor nuances of this mousse by adding a bit of truffle oil or replacing part of the chicken fillet with lightly sautéed mushrooms.
Ingredients
- Asparagus 5 oz
- Mini vegetables 80 pieces
- Chicken Egg 2 pieces
- Whole egg 1 piece
- Sour Cream 2 tablespoons
- Chicken fillet 0 oz
- Cream 22% 5 fl oz
- Oranges 1 piece
- Butter 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the chicken and asparagus mousse, blend the asparagus with raw chicken fillet, eggs, yolk, cream, and sour cream in a food processor. Add salt and pepper. Preheat the oven to 285°F. Grease four baking rings with butter and distribute the mousse mixture among them. Arrange the trimmed asparagus tops around the inner circle. Bake in a water bath for 20 minutes.
Step 2
For the orange sauce, zest the orange and squeeze the juice. In a saucepan, combine the juice and half of the orange zest, bring to a boil, and let it reduce by half. Remove from heat. While whisking the sauce, gradually add the butter cut into pieces. Season with salt and pepper to taste.
Step 3
To serve, spread a little sauce on the bottom of the plate. Carefully remove the mousse from the ring and transfer it to the plate. Garnish with the remaining zest. Prepare three more portions in the same way.
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