Cold asparagus soup, bitter orange espuma
Savoury recipe
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Asparagus soup
Ingredients
- Lemon (juice) - 1
- Maizena® - 5g
- Salt and pepper
- Baby aspargus - 1
- Olive oil - 5cl
Heat the asparagus puree, bind it with the corn starch and then add lemon juice when cold and adjust the seasoning with salt & pepper.
Using a mandolin, slice the mini asparagus then season with salt & pepper, lemon juice and olive oil. -
Bitter orange espuma
Ingredients
- Gelatine (sheet) - 3
Fill a siphon with the orange and bitter orange puree mixture and gelatine sheets, using two siphon cartridges to form an espuma ball.
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Curry spaghetti
Ingredients
- Melted butter - 60g
- Flour - 60g
- Egg white - 60g
- Curry - 1g
- Salt and pepper
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Presentation
In the bottom of a shot glass, add 100g of cold asparagus soup, the espuma ball on top surrounded by asparagus tagliatelle.
Decorate with curry spaghetti piped out and baked in the oven at 180 ° C for 5 minutes.
