Taste the nation recipes

Preparation

1. For the mousse, peel the asparagus and cook in boiling salted water. Refresh straight away in ice cold water.

2. Dice all the asparagus into 1cm pieces reserving 4 tops for garnish.

3. Whip the cream until it just holds its shape.

4. Put the gelatine into a small bowl of cold water and allow to soften for 5 minutes. Do not break up into bits. Boil the kettle.

5. Put the goat’s cheese into a food processor and blend, remove from the food processor and place into a bowl.

6. Remove the softened gelatine leaves form the bowl and squeeze out the excess water. Place the gelatine in another small bowl and dissolve with a tablespoon of boiling water.

7. Add the gelatine to the goat’s cheese, stir in the chives and asparagus and then fold in the cream.

8. Season with salt and pepper to taste.

9. Pipe or spoon into metal rings and smooth over the top.

10. Chill in the fridge until set. If you’re in a hurry, you can place in the freezer for a much shorter time.

11. To make the dressing, cut the tomatoes into quarters and de-seed, cut the quarters into ½ cm dice.

12. Mix the vinegar with the mustard and slowly add the oil.

13. Add the diced tomatoes and the chopped chervil.

14. Season with the salt, pepper and sugar to taste.

15. De-mould the mousse from the metal ring using a blow torch. Place in the centre of the plate. Garnish the top of
the mousse with the frizee, chervil and the asparagus. Pour a little of the dressing around the mousse and dot with a little balsamic.