- You will need 6 individual moulds, preferably metal (100ml)
- 200g (7oz) trimmed asparagus plus extra tips for decorating
- 400ml (14fl oz) double cream
- 2 teaspoons of fresh tarragon
- 4 eggs; Salt and white pepper
Preheat the oven to 170C (325F, Gas mark 3).
Butter each mould and place a disc of greaseproof paper in the bottom.
Bring a pan of salted water to the boil and drop in just the trimmed asparagus into the boiling water for about 8 minutes, or until just tender.
Drain well. Simmer the cream until thickened slightly and season with a little salt and white pepper.
Cut up the asparagus into small chunks, add to the cream and the tarragon and purée in a food processor or liquidiser until smooth.
Beat the eggs lightly, then pour the asparagus cream on to them.
Strain through a fine sieve.
Lightly grease the moulds and stand them in a baking dish.
Pour mixture into each mould and pour boiling water into the baking dish to half way up the sides of the moulds.
Cover the whole baking dish with foil and bake for 20-25 minutes or until just set.
Cook the reserved tips.
Allow to cool a little before turning out the mousses.
Delicious served with hollandaise sauce and the reserved tips.