Asparagus mousse 2.0

First, drain the asparagus well and grind them in a blender.

Then we whip the cream a little so that it takes body, without whipping it completely.

Dissolve the gelatin in the asparagus broth following the instructions on the sachet (I forgot to take a picture).

Mix the cream with the crushed asparagus, carefully

Mix the asparagus broth and the gelatin broth.

Add the broth to the cream and asparagus mixture and put it in the mold of your choice, I like the plum-cake mold, put it in the fridge for 4 to 6 hours.

We prepare a homemade mayonnaise and reduce it with a little milk (if it is purchased, it is no problem).

Unmold the mousse and bathe it with the mayonnaise, decorate the top with asparagus, a little chopped hard-boiled egg....