Method:

For the baked ricotta mousse:

whisk the egg whites with a pinch of salt until firm and then carefully add the ricotta.

Mix well and pour into individual oven-proof moulds. Bake at 170°C for 4 minutes.

For the gazpacho:

chop the asparagus, cucumber and coriander roughly and leave to marinate overnight in the apple vinegar, oil and salt. Then liquidise everything.

For the lemon gel:

heat the lemon juice and water in a small saucepan to boiling point, then add the agar agar.

When it boils, mix well for a few seconds and then remove from the heat.

Pour into a tall jug and beat.

When cool, liquidise with a blender.

To serve:

garnish a soup bowl with the lemon gel some chopped asparagus.

Lay the baked ricotta mousse on top and pour the gazpacho around it, garnish with a few basil leaves.

Enjoy your meal from Chef Nicholas Duonnolo of “La Ménagère“!

Enjoy it’s from Europe!