|
Char-grilled Asparagus, Tuna and Ricotta Mousse
Serves 20
Ingredients:
6 sheets titanium strength gelatine
¼ cup verjuice
450g fresh tuna
500g fresh ricotta
60g butter, melted
2 tablespoons Sandhurst Thai Sweet Chilli Sauce
42 stalks Sandhurst Char-grilled Asparagus, drained
Here's How:
- Soak gelatine in cold water for five minutes until soft. Warm verjuice and stir in squeezed out gelatine, until dissolved. Set aside.
- Steam tuna until it is just pink in centre. Break up into chunks and place in food processor with remaining ingredients, except asparagus. Blend until smooth.
- Line a 5 cup narrow loaf tin with baking paper, so that the paper overhangs each long side. Arrange a layer of asparagus to cover base. Pour in half the tuna mixture, then gently place another layer of asparagus on this. Pour in remaining tuna mixture and top with a third layer of asparagus. Bring overhanging paper over the top and fold to cover. Cover with plastic and refrigerate until set, at least two hours.
- Turn out onto a platter or board and serve with crackers or crisp bread.
- This can also be presented as an entrée.
|
;return false;)
Stylish Stuffing
