If you are making the lamb (from yesterday) or a baked ham, this would be a perfect addition. Really pretty to look at and so delicious to consume. What a winner!
- 2 cups asparagus, peeled and cut into 1 inch pieces
- 2 cups cauliflower florets
- 2 cups sliced carrots
- 1 tbsp. shallot, diced
- 3 large eggs, divided
- 1 egg yolk
- 6 tbsp. whipping cream, divided
- 2 tbsp. freshly grated Asiago cheese
- 2 tbsp. blood orange juice
Preheat oven to 350 degrees. Butter six 1-cup ramekins and line the bottoms with parchment paper. Butter the paper.
Steam each vegetable separately until just tender. Drain and pat dry with a paper towel. Reserve several pieces of each of the steamed vegetables and set aside. Enough to garnish the 6 ramekins.
In a food processor or blender, puree the asparagus and shallot until smooth. If necessary, drain through a fine sieve to drain excess liquid.
In a medium sized bowl, mix 1 whole egg, 1 egg yolk and 2 tbsp. whipping cream and whisk until well combined. Add 1 cup of the asparagus puree and whisk until well combined. Set aside.
Puree the cauliflower until smooth. In a medium sized bowl, mix 1 whole egg, 2 tbsp. asiago cheese and 2 tbsp. whipping cream, whisking until well combined. Add 1 cup of the cauliflower puree and whisk until well combined. Set aside.
Puree carrots until smooth. In a medium sized bowl, mix together 1 whole egg, 2 tbsp. orange juice and 2 tbsp. whipping cream, whisking until well combined. Add 1 cup carrot puree and whisk until well combined.
Now for the fun part:
Set the ramekins in a baking dish. Add enough water to come up halfway on the sides of the ramekins. In 2 of the ramekins, pour 1/2 cup of the asparagus puree in. In 2 other ramekins, pour 1/2 cup of the cauliflower puree and finish the last 2 ramekins with 1/2 cup each of the carrot puree. Bake about 25 minutes or until a knife in the middle comes out clean. Carefully remove the baking dish from the oven and remove the ramekins and set on a rack to cool.
Run a knife around the edges of the ramekins and invert on a platter, making sure to remove the paper. Garnish each one by stacking on some of the reserved pieces, making sure to use all three on each ramekin.
Your guests will want to take pictures of these for sure. Damn, you did it again.