Asparagus & Goat Cheese Torte with Red Pepper Foam

[chefATL]

Serving Size : 6
Ingredients:
1 pound Asparagus -- Blanched and Shocked
1 pound Goat Cheese
1 pound Cream Cheese
2 teaspoons olive oil
2 Tablespoons flour, all-purpose
2 each eggs
2 Tablespoons shallots
1 teaspoon salt
1 teaspoon white pepper
6 each 4" tart shells (savory)
Preparation:
Trim of and reserve 12 Asparagus tips. Do this after blanch and shock. Puree rest of asparagus.
In a mixer with paddle attachment, blend goat cheese and cream cheese until soft.
Saute shallots in evoo. Mix into cheese mix. add eggs and flour. mix in asparagus puree. Season with salt and pepper.
Divide cheese mix into tart shells. top each with 2 asparagus tips.
Bake in a 350 degree oven for 12 - 15 minutes. Pull out and let cool to set. Serve at room temp with red pepper foam

Red Pepper Foam
Ingredients:
3 each Red Bell pepper
1 cup Chicken Stock
2 each Gelatin Sheets
salt and white pepper
Preparation:
Roast, Peel, and seed pepper. Puree.
Bring stock to a boil and add pepper puree.
Bloom gelatine in cold water for 7 minutes. Squeeze out excess water and add to stock to dissolve. Season with salt and pepper. Strain. and cool down. Add to ISI cannister. Use 2 chargers.
Recipe By : David McGuffin

[Lorraine]

Jeez, Dave. Now I need to get an ISI cannister.

[roger ramjet]

you had me at "foam"...

killer sounding dish, Dave!

[Quietwolf]

Killer, need to order more chargers.

[cjs]

ISI cannister

Just got mine Monday, but haven't had time to play yet!! (My first adventure on Ebay!!)