500 gr. white asparagus
6 sheets of gelatine
2 tablespoon white wine vinegar
200 gr. crème fraiche (or what you call “clotted cream” I believe)
Salt and pepper
4 slices of smoked salmon
Clean approx. 500 g white asparagus and cut a 3 cm tip off. Cook the asparagus stalks till soft and the tips are al dente. Soften 6 sheets of gelatine in cold water to cover. Reserve the aspargus tips for garnish and mash the stalks. Melt the squeezed gelatine in 2 heated tablespoon white wine vinegar. Spoon the melted gelatine with 200 gr. crème fraiche through the asparagus puree with salt and pepper tot taste. Pour into individual moulds and let set in the fridge. Turn out onto individual plates and garnish with asparagus tips and smoked salmon.