Asparagus and radish cream slices

Asparagus and radish cream slices

Total: 3 hr 5 Min. | Active: 45 Min.
Nutritional value / piece: 318 kcal
, Fat: 23 g
, Carbohydrate: 20 g
, Protein: 8 g

Ingredients

6 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Puff pastry

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
50 g tangy Appenzeller, coarsely grated
2 tbsp mixed seeds

Asparagus cream

1 ½ dl water
¼ tsp salt
250 g white asparagus, completely peeled, cut into pieces
3 ½ leaves gelatine immersed in cold water for approx. 5 mins., drained
1 dl cream, whipped until stiff
salt and pepper to taste

Slices

1 tbsp olive oil
1 tbsp lemon juice
¼ tsp salt
1 bunch radish, thinly sliced
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How it's done

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Puff pastry

Roll out the pastry dough, sprinkle the cheese and mixed seeds on top, roll with a rolling pin. Halve the dough lengthwise, cut each half into 9 equal rectangles. Slide onto a tray together with the baking paper, place a second sheet of baking paper over the dough and weigh down with a second tray.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, remove the tray and baking paper, slide onto a cooling rack and leave to cool.

Asparagus cream

Bring the water to the boil, season with salt, add the asparagus, cover and simmer for approx. 10 mins. until soft, puree with the liquid. Stir the gelatine into the hot mixture, chill until just set at the edges, then stir until smooth. Fold in the whipped cream, season, transfer to a piping bag with a smooth nozzle (approx. 12 mm in diameter), chill for at least 2 hrs.

Slices

Whisk together the oil and lemon juice, season with salt. Add the radishes, mix. Pipe the asparagus cream onto 12 pieces of puff pastry, arrange 3/4 of the radishes on top so that they overlap. Place 2 of these slices on top of each other, cover with the remaining slices, top with the remaining radishes.

Good to know
Tip: Garnish with basil leaves.

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