Asparagus and cheddar creams recipe
A stunning dish that is sure to please the tastebuds as well as the eyes.
Ingredients
- 6 leaves of gelatine
- 100 g asparagus, trimmed and chopped
- 25 g butter
- 300 ml double cream
- 80 g extra mature cheddar
- 1 pinch salt
- 1 pinch pepper
- 100 g asparagus tips, halved lengthways
- 6 quail eggs
- 2 spring onions, trimmed and sliced
- 2 tsp fresh dill
- 2 tbsp rapeseed or olive oil
- 1 tbsp white wine vinegar
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 140 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Soak the gelatine leaves in a jug of cold water. Lightly oil four 9cm metal cooks rings, then wrap cling film over the base and around the outside of each to form a mould. Place in a small tray.
- To make the creams, melt the butter in a medium pan, add the asparagus and sauté for 2 mins, cover the pan and cook for 4 mins until just tender. Add the cream and bring to the boil, simmer for 2 mins. Remove from the heat, stir in the cheese then season to taste.
- Lift the soft gelatine from the cold water and drop into the hot asparagus cream, stir well. Use a stick blender to whizz the mixture to a velvety smooth cream. Pour the mixture into the prepared moulds, cool, then chill for at least 2 hours or until firmly set.
- To finish: Bring a medium pan of water to the boil, add the halved asparagus tips and cook for 1 min. Remove with a slotted spoon and refresh in cold water. Use the slotted spoon to gently add the quail eggs to the boiling water and gently boil for 2 and a half minutes
- Drain the eggs, rinse in cold water and when cold enough to handle, peel away the shells. Cut each egg in half.
- In a small bowl, mix the asparagus, spring onion, dill, oil and vinegar, season well with salt and pepper.
- To serve: Remove the cling film from each of the metal rings and place in the centre of four serving plates. Waft a blow torch on the outside of each to loosen, then lift away the metal ring. Top each cream with a little of the asparagus and dill salad, then 3 halves of quail egg. Finally spoon a little dressing over the top and around each cream. Serve straight away.
Recipe courtesy of Davidstow Cheddar
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