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Remove the white parts and surrounding film from the scallops, cut into pieces and place them in a bowl.
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Add the egg white, salt, heavy cream and potato starch to the bowl. Mix all the ingredients, turn the mixture into a pacojet pot, and freeze.
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Make shavings of the frozen ingredients using a pacojet machine and put them in a bowl. Coat the inside of four cup molds with lard,
fill them with the mixture and cook in a steamer.
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Boil the stock in a pan and add the seasonings. Pour half the amount into another small pan. Process some boiled spinach in a mixer, squeeze
the juice into one of the pans to color the sauce. Stir in the water and potato starch mixture to both sauces to thicken.
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Spread each sauce on a plate. Remove the mousse from each cup mold and place on the same plate, and add the white asparagus cut into pieces.
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