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CHEF HIROYASU KAMATE – FLORILEGE Mousse of White Asparagus with Green Sauce

Mousse of White asparagus with green sauce



  • 660g White asparagus       
  •  300g Chartreuse vert   
  •  200g Heavy cream                  
  • 30g Lemon juice         
  • 30g Potato    
  • 20g Butter    
  • 13g Gelatin 
  • 1g Thickener 
  • (Cut into small cube without skin)                                          
  • (Cut into small cube without skin)                                                                          


To dress (for 1 person)

  • 1 spear  White asparagus                              
  • White asparagus mousse



  1. Sautee cubed asparagus and potato with butter in a pot.
  2. Put a pinch of sault into “1.”
  3. Cover the pot and put it in a 180℃ oven for 20 minutes.
  4. Add gelatin properly into “3.”
  5. Puree “4” in a blender and strain it.
  6. Cool the mixture in iced water. Add thickened heavy cream and season it with sault and little bit sugar.
  7. Put puree in a tapper and set it by cooling it in a fridge.


Sauce chartreuse

  1. Put chartreuse vert in a small sauce pan.
  2. Put the pot on the fire and burn off alcohol until the liquid become one third volume.
  3. Mix thickener into cooked chartreuse and season it with lemon juice.


  • Boil white asparagus in hot water.
  • Arrange mousse, white asparagus and sauce chartreu

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