- Asparagus 100 gm
- Watermelon 200gm
- Goat cheese 50 gm
- Cream cheese 50 gm
- mint leaves few leaves
1. Cut asparagus tips and blanch them, reserve the remaining for other use.
2. Put goat cheese and cream cheese in a blender.
3. Cut watermelon hearts in a rectangular shape and compress them in a vacuum machine to get the desired texture.
4. Arrange watermelon in a tray, put a drop of cheese mousse place blanched asparagus tip, and garnish with mint leaves.
By Chef Sushant Parab, Sous Chef, Hotel Sahara Star