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RECIPE: Asparagus on compressed watermelon with goat cheese mousse


  • 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

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