Serves: 4
Ingredients:
0.5 kg / 17.6 oz asparagus
1 tbsp butter
1 tsp sugar
10 leaves of gelatin
4 tbsp cream cheese
300 ml / 10.1 fl. oz whipped cream,
salt, white pepper
Procedure:
Soak the gelatin in cold water for 10 minutes. Peel the asparagus, cut the spears into pieces and put into a pot. Add a little water, the butter and sugar and allow to simmer. Puree, strain through a sieve, weigh out 350 g and mix with the cream cheese. Use a small amount of the remaining asparagus stock and dissolve the
gelatin leaves. Pour over the asparagus, then gently stir in the cream. Put the mixture into a high container and allow to cool over night. Form little dumplings and serve by alternating with spoonfuls of caviar.
Restaurant: Hotel Adlon Kempinski, Unter den Linden 77, 10117 Berlin, Germany
Recipe Type: Authentic
Submitted By: Christian Müller, Executive Chef at the AdlonRecipe Type: Authentic
Recipe Author: Christian Müller, Executive Chef at the Adlon
Recipe Source: http://ebrochure.kempinski-hotels.com/KIBER2/de/oblige-spring-summer-2010/OBLIGE2010.pdf