Ingredients
- about 12 ladyfingers
- 150 g white asparagus, peeled (remove woody ends) and cut into short pieces
- 50 g sugar
- 50 ml off-dry white wine
- 175 ml cream
- 2 eggs
- 3 sheets gelatin
- a pinch of salt
- about 4 tbsp brown sugar for caramelizing
- 12 strawberries
- 2 tbsp passion fruit balsamic vinegar
Preparation
Step 1:
Place 3 ladyfingers per portion side by side.
Set a ring mold (about 7 cm in diameter) on top and press down so that the ladyfingers form a closed base inside the ring.
Leftover ladyfingers can also be used.
Step 2:
Put the asparagus pieces with half of the sugar, white wine, and cream into a pot and simmer gently for about 15 minutes until the asparagus is soft.
Then puree finely and strain through a sieve.
Add the egg yolks and whisk the puree over a hot water bath until it becomes thick and creamy.
Meanwhile, soak the gelatin sheets in cold water, squeeze out, add to the warm asparagus foam, and dissolve.
Step 3:
Beat the egg whites with a pinch of salt and the remaining sugar (gradually sprinkle sugar into the egg whites while beating) until stiff peaks form.
Carefully fold the egg whites into the asparagus cream.
Pour the mixture into the portion rings on top of the ladyfinger base and smooth the surface.
Chill the asparagus flans for 3-4 hours.
Place the flan on a plate, sprinkle evenly with brown sugar, and caramelize with a kitchen torch.
Step 4:
Carefully loosen the asparagus flan from the ring using a knife dipped in hot water and remove the ring.
Place on a plate.
Step 5:
Clean the strawberries, quarter or halve them depending on size, and marinate with passion fruit balsamic vinegar.
Serve with the asparagus flan.
ENJOY YOUR MEAL!
