By Chef Sushant Parab, Sous Chef, Hotel Sahara Star
Asparagus 100 gm
Goat cheese 50 gm
Cream cheese 50 gm
mint leaves few leaves
1. Cut asparagus tips and blanch them, reserve the remaining for other use.
2. Put goat cheese and cream cheese in a blender.
3. Cut watermelon hearts in a rectangular shape and compress them in a vacuum machine to get the desired texture.
4. Arrange watermelon in a tray, put a drop of cheese mousse place blanched asparagus tip, and garnish with mint leaves