2 x 16oz cans asparagus spears
3/4 pint cream
3 egg whites
2 tbs gelatine
6 tbs water
salt & pepper
green colouring
Garnish: asparagus, tomato
Method: Drain asparagus and puree, then put through a sieve. Sprinkle gelatine over water, leave 5 mins and then dissolve over low heat. Add to puree, stirring constantly. Cool until mixture begins to thicken around edges. Whip cream lightly and carefully stir into asparagus until smooth. Season to taste. Fold in stiffly beaten egg whites and tint a delicate green with food colouring. Pour into 3 pint mould which has been rinsed with cold water. Cover with either foil or plastic wrap and chill. For a dinner party can be set in individual serving dishes. [Serves 6]
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.30 ['Autumn Menu']
