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🍽️ Spring Pastel with Asparagus, Peas & Cream Cheese

1902 kcal · 30 min · 4 servings

Spring Pastel with Asparagus, Peas & Cream Cheese Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the asparagus thoroughly and trim off the woody ends if necessary.
  2. 2. Boil the peas in plenty of salted water for about 5 minutes (this is called blanching, i.e., cooking briefly in boiling water).
  3. 3. Drain the peas and set aside one cup of the cooking water.
  4. 4. Blanch the asparagus in salted water for 9 minutes as well.
  5. 5. Let the asparagus drain well.
  6. 6. Soak 2 sheets of gelatin in cold water.
  7. 7. Mix two-thirds of the peas and one-third of the asparagus (cut into small pieces) with the butter.
  8. 8. Puree this mixture until smooth.
  9. 9. Stir in 2 tablespoons of the hot cooking water into the puree.
  10. 10. Season the puree with salt and pepper.
  11. 11. Dissolve the dripping-wet gelatin in the warm vegetable puree.
  12. 12. Place the vegetable puree in the refrigerator for about 15 minutes to cool down.
  13. 13. Meanwhile, mix cream cheese and goat cream cheese in a bowl.
  14. 14. Prepare 5 sheets of gelatin according to the package instructions.
  15. 15. Stir the prepared gelatin into the cream cheese mixture.
  16. 16. Season the mixture generously with lemon juice, salt, and pepper.
  17. 17. Whip the cream until stiff.
  18. 18. Gently fold the whipped cream into the cream cheese mixture.
  19. 19. Place the cream cheese mixture in the refrigerator for about 15 minutes.
  20. 20. Arrange the asparagus side by side on the bottom of a loaf pan (1 liter capacity) lined with plastic wrap.
  21. 21. Spread a layer of the cream cheese mixture over the asparagus.
  22. 22. Add a layer of the vegetable puree on top.
  23. 23. Now distribute the remaining asparagus and peas.
  24. 24. Add another layer of the cream cheese mixture.
  25. 25. Finish the pastry with a layer of puree and vegetables.
  26. 26. Cover the pan with the plastic wrap.
  27. 27. Let the pastry set overnight in the refrigerator.
  28. 28. Unmold the pastry from the pan the next day.
  29. 29. Carefully remove the plastic wrap.
  30. 30. Slice the pastry.
  31. 31. Drizzle the slices with an olive oil and lemon vinaigrette and serve.

Nutrition per serving