MOUSSE D’ASPERGE SUR TUILES AUX AMANDES (SWEET ASPARAGUS MOUSSE ON ALMOND COOKIES)

By Kitchenbee

Bon Appetit/January 1981 – Ernie’s article

Ingredients

• Tuiles:
• 20-25 medium asparagus (fresh or frozen), tender part only
• 3 tblsp sugar
• 1 tblsp salt
• 2 egg yolks
• 3 tblsp sugar
• 3/4 cup whipping cream (enough for 60/40 ration with puree)
• 2 1/4 cup sliced almonds
• 3/4 cup sugar
• 1/4 cup flour
• 3 egg whites
• 1/4 cup unsalted butter, melted

Preparation

Step 1

Cook asparagus in large pan of boiling water with 3 tablespoons sugar and the salt until soft. Drain thoroughly on paper towels. Transfer to processor and mix until pureed. Return to saucepan and cook over very low heat, stirring constantly, until excess moisture is evaporated and puree is firm, about 10 minutes. Push through medium strainer and set aside.

Combine egg yolks with remaining sugar in top of double boiler. Set over simmering water and beat vigorously until very thick. Remove from water and continue beating until mixture is cool. Add puree and mix well.

Whip cream until stiff. Fold into asparagus mixture gently but thoroughly. Cover and chill until ready to serve.

To prepare Tuiles aux Amandes:
Combine almonds, sugar and flour in bowl and mix well. Add egg whites and butter and blend thoroughly. Cover and refrigerate at least 1 hour.

Preheat oven to 350. Line baking sheet with heavy duty foil; butter generously. Drop batter by level tablespoons, leaving 5-6 inches between each cookie; spread batter evenly with spoon or fork. Bake until cookies are deep brown around edges and firm in center, 12-15 minutes. Remove from oven and let stand 30 seconds. Lift carefully from sheet using spatula, invert tuile and curl around rolling pin or wine bottle. If cookies become too firm to curl, return briefly to oven. Stor in airtight can in cool, dry area if needed.

Spoon mousse into pastry bag fitted with ½ inch plain tip. Pipe in wide ribbon down center of each tuile.