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.
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!