Served as appetizer. Vegetarian dish. Speciality: Reduced Carbs diet.

French

1 Tablespoon unsalted Butter

2 Tablespoons plain Flour

1/4 cup Milk

3/4 cup pouring Cream

1 whole Egg Yolk

2 Egg Yolks

3/4 cup thickened Cream

2/3 cup freshly grated Parmesan Cheese

Salt, to taste

Fresh ground Black Pepper, to taste

Kitchen Aluminum Foil

16 Asparagus Spears, trimmed

Preheat the oven to 225°C. Heat 1 tablespoon of butter in a saucepan, continually stirring. Then add the flour and mix well to make a roux. At the same time, bring the milk and pouring cream to the boil. Then add it to the flour mix and whisk well until the mixture is smooth. Whisk the egg, egg yolks and thickened cream. Then add them to the hot mixture and stir well. Add the parmesan and seasonings, and whisk well. Lightly brush 4 dariole moulds with melted butter and pour in the mixture. Place in an oven tray and fill 2/3 up the sides of the moulds with boiling water. Then cover the moulds with foil and cook in the oven for about 40-45 mins until a knife comes out clean. Blanch the asparagus in lightly salted boiling water until crisp-tender. Drain and serve alongside the turned out mousses.

Preparation time: 10 minutes

Cooking time: 55 minutes

Serves: 4

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