Serrano Cannelloni with Asparagus Mousse

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Serrano Cannelloni with Asparagus Mousse

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8 slices Bell Serrano ham
300 gr white asparagus
50 gr crème fraiche
150 gr whipped cream
3.5 sheets gelatin
½ lemon Lemon Juice
Salt and pepper
Tomato cores:
6 bull’s heart tomatoes
50 gr Bell Serrano ham
Salt and pepper
Baked avocados:
2 ripe avocados
50 ml sweet chilis
50 ml soy sauce
200 gr panko Asian breadcrumbs
Green asparagus:
8 green asparagus stems
50 gr Butter
Salt and pepper
Avocado cream:
2 ripe avocados
20 gr sour cream
5 gr Sesame Oil
5 gr Olive Oil
2 gr coriander
½ lime lime juice
Salt and pepper
olive herb
Daisy petals
  • Medium


  • Tomato cores:

  • Baked avocados:

  • Green asparagus:

  • Avocado cream:

  • Garnish:



How to Make Serrano Cannelloni with Asparagus Mousse:

  1. Peel and cut the asparagus, season with salt and sugar and marinate for 20 minutes. Then place the asparagus with the resulting juice in a vacuum bag and let it stew for 30 min. at 90°C.
  2. Soak the gelatin in cold water. Bring the lemon juice to a boil once and then squeeze out the softened gelatin and dissolve it in the warm lemon juice.
  3. After stewing the asparagus process it in the mixer until you get a puree and if necessary strain it.
  4. Add the dissolved gelatin to the puree and stir with the Crème Fraîche until cold.
  5. Fill a pastry bag with the mousse and lay out and overlap the thin sliced Serrano ham on a cling film.
  6. Dress the ham with the asparagus mouse and form a roll. Let it cool for at least 3 hours. Portion it before serving.

How to Cook the Tomato Cores:

  1. Cut the bull’s heart tomatoes in two and with a peeling knife carefully remove the core. Let it drip in the sieve and remove all the impurities with a tweezer.
  2. Squeeze out the juice form the rest of the bull’s heart tomatoes and press through a fine cloth.
  3. Roast the Serrano ham in the oven at 160 °C for approx. 10 minutes.
  4. Bring the tomato juice and the roasted ham, ginger and basil to a boil once and let it simmer for 20 min. Strain the stock and reduce it.
  5. Before serving, marinate the tomato cores with the ham stock.

How to Make the Avocado Cream:

  1. Process all the ingredients with the mixer until you have a fine cream and strain it.
  2. Pour it into a squeeze bottle and store it in the refrigerator away from light.

How to Bake the Avocado:

  1. Cut the avocado into small wedges and marinate with sweet chili and soy sauce.
  2. Turn the wedges around in panko and bake golden brown at 180 °C in rapeseed oil.

How to Cook the Green Asparagus:

  1. Clean the green asparagus.
  2. Vacuum with butter, salt and sugar and let it stew for 7 min. at 90°C.
  3. Before serving, glaze the asparagus with butter.
Serrano Cannelloni with Asparagus Mousse
Serrano Cannelloni with Asparagus Mousse; Photo credit:

Sascha Behrendt

A Berliner Chef in Switzerland. Sascha Behrendt is cooking with ambitions in the Tropical House using as many products as possible from the Tropical House, a pioneer farm in the field of fish breeding in land-based aquacultures: caviar, whitefish, exotic fruit.

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