Planning a romantic dinner in? While so many traditional recipes won’t work with a Paleo diet, we love dishes like this one that seek inspiration from desserts but use a Paleo twist to keep them interesting and healthy. In this dish, you’ll be creating a savory asparagus mousse served in a style reminiscent of the single-shot dessert mousses you might see in fine dining. The difference, of course, is that these won’t include any of the grains, sugars, or other problematic ingredients you’d find in regular mousse, and will instead deliver a dose of tasty vegetables and protein in their place.
While the total length of time needed to get these ready to serve is a few hours, most of that will be spent refrigerating the mousse – time you can spend prepping other dishes, getting ready for your evening, or just relaxing. The dish itself requires less than half an hour of hands-on work, making it an extremely impressive item to serve. Note that while mixing, you need to watch the amount of liquid you use carefully. The consistency of the mousse should be like a light pudding. If you add too much liquid, add a ½ tsp. of gelatin to thicken the mixture up as needed.
These are a perfect way to start a multi-course meal. If you’ll be dishing these up as part of several other courses, try adding some other decadent options to pair them with. While it definitely adds a bit of cost to your meal, try going all-out with the Surf and Turf dinner and ending your meal on a sweet note with some chocolate-covered strawberries.
Asparagus Mousse With Smoked Salmon Recipe
Protein: 12g / %
Carbs: 4g / %
Fat: 3g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. asparagus, trimmed
- 8 oz. smoked salmon, thinly sliced
- Fresh rosemary (to garnish)
- 1/4 cup coconut milk
- 2 tbsp. gelatin powder
- 1/2 tsp. garlic powder
- Sea salt and freshly ground black pepper
- Bring a salted pot of water to a boil and add the asparagus.
- Cook until very soft, about 8 to 10 minutes.
- Drain the water, keeping 1/4 cup of the warm water in a separate bowl.
- Mix the gelatin powder to the warm water and stir until well dissolved.
- Puree the asparagus until smooth using an immersion blender, adding some fresh water if too thick.
- Add the coconut milk and garlic powder; season to taste with salt and pepper; blend again until well combined.
- Pour in the gelatin-water; whisk until well blended.
- Place the mixture into individual serving glasses and refrigerate 2 to 3 hours; until set.
- Top each glass with the smoked salmon and fresh rosemary.