Vegan Asparagus Mousse with Stewed Rhubarb and Fresh Strawberries 🌱

Parenthood is filled with sweet and salty moments: laughter, love, concern and sometime despair. This dish – in honor of Mother’s Day – is very much like that. Sweet and savory at the same time.

Asparagus mousse: Peel and chop white asparagus. Taste with vanilla extract and fleur de sel. Simmer until soft. Blend until smooth and add soy cream for a silky texture. Add 8 g agar agar pro 500 ml puree. Allow to set in the fridge. Cut into coins of different size using cookie cutters.

Stewed rhubarb: Clean, peel and chop rhubarb into slices. Transfer into a pan and add a splash prosecco. Taste with vanilla extract and date sugar to your liking. Simmer until soft.

Spelt crumble: Crumble together two parts spelt flour and one part coconut oil as well as date sugar to your liking. Toast the crumbles in a medium hot pan.

Assembly: On a line of stew, place small heaps of crumbles and coins of mousse. Decorate with fresh strawberry tips as well as pink and white forget-me-not and daisy blossom.

2 Comments Add yours

  1. Oh my word! Sounds insane! I can’t wait to try it out.

    Liked by 1 person

  2. Thank you so much, dear ❤️🙏🏼 Please feel free to let me know how your version turned out 🤩

    Liked by 1 person

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