Cold Asparagus Pudding

Appetizers | Author's cuisine

⏳ Time

30 minutes + 6 hours

🥕 Ingredients

🍽️ Servings

Description

Cold Asparagus Pudding

Ingredients

Canned White Asparagus - 12.3 oz
Gelatin - 5 tablespoons
Mayonnaise - 4 tablespoons
Eel - 1 bunch
Potato - 1 piece
Salt - to taste
Chicken Egg - 1 piece
Ground Black Pepper - to taste

Step by Step guide

Step 1

Drain the juice from the cans of asparagus and pat it dry. Pour the gelatin into a blender, add 350 ml of boiling water, and blend at high speed. Immediately add the asparagus and blend until the mixture is smooth. Add the mayonnaise and blend quickly again. Taste and add salt and pepper if needed.

Step 2

Take a deep, long mold, like for bread or cake, approximately 24 x 10 cm, and line the bottom and sides with foil. Pour the asparagus mixture onto the foil. Cover with plastic wrap or foil and place in the refrigerator for 5–6 hours until set.

Step 3

Using the foil, remove the mousse from the mold and place it on a serving dish. Garnish with a typical Spanish accompaniment — lettuce leaves, slices of tomato, and a hard-boiled egg.