Heat the soaked and well squeezed gelatine in the asparagus cooking juices and dissolve. Mix with the asparagus puree, refrigerate until the mixture begins to set. Stir the asparagus puree with a hand mixer. Whip cream until stiff and gradually stir into asparagus mixture. Chill for a few hours. Form into dumplings with a hot spoon or portion onto plates with a piping bag and serve with small salad or asparagus tips.
Preparation Tip:
This mousse can also be used to make an asparagus terrine or parfait: To do this, use about 3-4 more sheets of gelatin and fold in the whipped cream before it sets. If you whip the base mass with Mascarino or Gervais, you get a fine asparagus spread.
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