Asparagus and cheddar creams recipe - gelatine

Method

• Soak the gelatine leaves in a jug of cold water.
• Lightly oil four 9cm metal cooks rings, then wrap cling film over the base and around the outside of each to form a mould.
• Place in a small tray.
• To make the creams, melt the butter in a medium pan, add the asparagus and saute for 2 mins, cover the pan and cook for 4 mins until just tender.
• Add the cream and bring to the boil, simmer for 2 mins.
• Remove from the heat, stir in the cheese then season to taste.
• Lift the soft gelatine from the cold water and drop into the hot asparagus cream, stir well.
• Use a stick blender to whizz the mixture to a velvety smooth cream.
• Pour the mixture into the prepared moulds, cool, then chill for at least 2 hours or until firmly set.
• To finish: Bring a medium pan of water to the boil, add the halved asparagus tips and cook for 1 min.
• Remove with a slotted spoon and refresh in cold water.
• Use the slotted spoon to gently add the quail eggs to the boiling water and gently boil for 2 and a half minutes
• Drain the eggs, rinse in cold water and when cold enough to handle, peel away the shells.
• Cut each egg in half.
• In a small bowl, mix the asparagus, spring onion, dill, oil and vinegar, season well with salt and pepper.
• To serve: Remove the cling film from each of the metal rings and place in the centre of four serving plates.
• Waft a blow torch on the outside of each to loosen, then lift away the metal ring.
• Top each cream with a little of the asparagus and dill salad, then 3 halves of quail egg.
• Finally spoon a little dressing over the top and around each cream.
• Serve straight away.