Asparagus on compressed watermelon with goat cheese mousse

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By Chef Sushant Parab, Sous Chef, Hotel Sahara Star

Asparagus    100 gm
Watermelon    200gm
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

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