White Landes asparagus blancmange with caviar recipe
White Landes asparagus blancmange with caviar recipe
A gourmet recipe from Michelin 3-star chef Yannick Alléno, combining the freshness of asparagus with the salty notes of caviar.
Serves 4:
1. Asparagus blancmange
A dozen white asparagus
75 g water
75 g chicken stock
200 g milk
25 g single cream
Salt
Icing sugar
3 drops of Tabasco sauce
18 g gelatine (for 1 litre)
Peel the white asparagus.
Cut the tips to 4 or 5 cm and set aside. Blanch the stems for 3 minutes in salted water.
Cool in iced water, then chop. In a saucepan, bring the chicken stock and water to the boil.
Add the blanched asparagus and cook for 10 minutes.
Add the milk. Bring to the boil, then leave to stand for 15 minutes, covered, off the heat.
Stir and strain through a chinois strainer without whisking. Add the softened gelatine and, when the mixture begins to cool, add the cold cream.
Pour 50 g of blancmange into bowls and leave to set in the fridge.
2. White asparagus tips and asparagus extraction
300 g asparagus tips
Cut the asparagus in half lengthways and cook until just moistened, then leave to cool.
To extract, place the asparagus in a vacuum cooking bag with the equivalent of 40% of its weight in water and cook for 12 hours at 83°C.
Filter.
3. Finishing and dressing
Asparagus blancmange
12 asparagus spears
White asparagus extraction
100 g Oscietra caviar
Rustic bread croutons
Kalios olive oil
Parsley oil
Fleur de sel
Mignonette pepper
Place 3 asparagus spears in the bowls with the blancmange, bind with the extraction, then add a 10 g quenelle of Oscietra caviar.
Finish with a few croutons, the oils, fleur de sel and mignonette pepper.