John Myers
Ingredients for 6 servings:
- 500 g asparagus, white, good and cheap is broken asparagus
- 70 g powdered sugar
- 2 egg yolks
- 1 egg(s)
- 200 ml cream
- 500 g strawberries
- 50 g powdered sugar
- Salt
- Sugar
Instructions
Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 15 minutes
An unusual dessert variation, unusually delicious! Serve with strawberry puree.
Cook the peeled asparagus with a little salt and sugar until very soft, puree it, and pass it through a sieve. Then chill (ideally overnight). Beat the egg yolks and whole egg with the powdered sugar over steam until frothy and thickened. Do not boil, as this will cause the egg to curdle. Continue beating over iced water until cold. The mixture should form a thick, runny custard. Carefully fold in the cold asparagus mixture. Whip the cream until stiff peaks and fold it into the mixture. Either fill the mixture into molds and let it set in the freezer, or put it in an ice cream maker. In the meantime, hull the strawberries and puree them with the powdered sugar to form a puree. Place the fruit on a plate and serve with the ice cream on top.
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