RECIPE: Asparagus on compressed watermelon with goat cheese mousse

Ingredients

• Asparagus       100 gm
• Watermelon     200gm
• Goat cheese   50 gm
• Cream cheese 50 gm
• mint leaves      few leaves

Method

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