Asparagus Mousse from a Siphon

1. Reduce 500 g asparagus liquid down to 250 g and add Thickflo (tapioca binder) to thicken slightly.
2. Add the egg yolk, then the gelatin to thicken a little more.
3. Set the mixture over iced water and fold in the whipped cream.
4. Transfer to a siphon, charge with two cartridges, and chill in the refrigerator until needed.

Serving suggestions: as part of a cold starter with parcels of sweet-and-sour asparagus strips; with courgette, legume, carrot, spinach or potato components; with salmon, scallop, lobster, langoustine, crab, sea bass or prawn; or with lamb, chicken or veal.