Le Foodist Paris Cooking Class

How to easily make asparagus mousse in only nine steps

Asparagus mousse (for four servings) :

Preparation : 15 minutes

Cooking : 20 minutes


  • 1kg asparagus
  • 30cl semi-skimmed milk
  • 6 gelatin leaves
  • 2 eggs
  • 1 tablespoon low fat cream
  • Salt
  • Pepper


  • Clean and peel the asparagus then cut them into small pieces. You can keep asparagus tips aside for decoration.
  • Bring milk to a boil and cook your asparagus for 20 minutes.
  • Blend everything using a liquidizer.
  • Soften your gelatin leaves in cold water and strain.
  • Add the gelatin leaves and the low fat cream.
  • Add salt, pepper and let cool for a few minutes.
  • Beat your eggs and add them to the preparation.
  • Pour and spread the mixture into four ramekins. Leave them in the fridge for 2 hours.
  • Unmold in plates before serving, done !

Personal tips

You can use the asparagus tips as decoration. You can also serve your asparagus mousse with full asparagus seasoned with a vinaigrette sauce.

A dry white wine will go very well with your asparagus mousse !