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Asparagus Mousse with Tarragon Oil

Asparagus Mousse with Tarragon Oil

These darling Asparagus Mousse cups feature an airy mousse made with goat cheese and butter-basted asparagus finished with tarragon oil, chive blossoms, and wood sorrel.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Servings: 6
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

Tarragon Oil
  • 28g fresh tarragon
  • ½ cup olive oil
Asparagus Mousse
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 3 cloves garlic thinly sliced
  • 1 bunch asparagus ends removed, coarsely chopped
  • ½ cup vegetable or chicken stock
  • 2 sheets gelatine ***
  • 140g goat cheese softened
  • 1 tbsp Dijon mustard heaping
  • 1 cup heavy cream
To Assemble
  • 1 batch asparagus mousse
  • 1 batch tarragon oil
  • chive blossoms for sprinkling
  • wood sorrel for sprinkling
  • toast points to serve

Equipment

  • 1 Large skillet
  • 1 high-powered blender
  • 1 Large Piping Bag
  • 1 large round piping tip

Method
 

For the Oil
  1. Bring a saucepan of water to a boil. Take it off of the heat and immediately add the tarragon. Let sit for 1 minute.
  2. Transfer the tarragon to an ice bath and let sit for another minute. Drain the tarragon and add it to a blender. ** Turn on the blender and stream in the olive oil. Blitz until very smooth.
  3. Pour the tarragon mixture through a fine mesh strainer using a muddler or the back of the spoon to help work the oil through. Discard the solids and set the oil aside.
For the Mousse
  1. Melt the butter in a large skillet. Once frothy, add the olive oil. Stir in the garlic and sauté until fragrant. About a minute.
  2. Add the asparagus with a generous sprinkling of salt. Toss to coat in the butter and oil. Pour in the stock and bring it up to a boil, then reduce to a simmer. Cover and let cook for 5-7 minutes or until the asparagus is fork-tender.
  3. While the asparagus is cooking soak the gelatine sheets in a bowl of cold water. ***
  4. Pour the asparagus mixture into a blender and add the goat cheese and mustard. Squeeze the excess moisture from the gelatine sheets and add them to the blender as well. Blitz everything together until smooth. Pour the mixture into a bowl and chill for 30 minutes to an hour.
  5. When the asparagus mixture is cold, pour cold cream into a bowl and whip on high. Add half of the whipped cream to the asparagus mixture and fold until no streaks remain. Repeat with the second half of the cream and return the mousse to the fridge. Let chill for 3 hours.
  6. Transfer the finished mousse to a large piping bag fitted with a large round tip. Pipe the mousse into chilled glasses. Create a divot in the center of each serving using a teaspoon. Pour the tarragon oil into the pool you created and arrange the chive blossoms and wood sorrel around it.
  7. Chill the mousse until ready to serve or serve immediately with toast points. ****

Notes

** You don't have to worry about removing the stems. They won't survive the blender.
*** If you don't have gelatine sheets use 1 1/2 teaspoons of powdered gelatine instead.
**** If you are planning on serving the mousse later, hold off on adding the chive blossoms and wood sorrel until just before serving.