Ingredients

• 3 large fennel bulbs
• juiced
• 5g ascorbic acid
• also known as Vitamin C powder
• available from health food shops and online
• 50g/1¾oz sugar
• pinch salt
• 50g/1¾oz caster sugar
• 320ml/11fl oz strained fennel juice (from above)
• 18g/½oz albumin powder
• 1 leaf of gelatine
• soaked in cold water
• 2 tsp Pernod
• 5g fennel pollen
• available online (optional)
• 3 spears white asparagus
• peeled and sliced
• 3 spears green asparagus
• sliced
• little olive oil
• lemon juice
• to taste
• ½ fennel bulb
• grated
• 1 tbsp chopped fresh tarragon
• salt and freshly ground black pepper
• 3 spears green asparagus
• peeled
• 60g/2¼oz butter
• ½ lemon
• juice only
• 2 tbsp beef stock
• bunch of watercress

Directions

• For the fennel juice
• mix all of the ingredients together.
• For the fennel cloud
• line a freezer-proof dish with baking paper. Dissolve the caster sugar and 100ml/3½fl oz water in a pan
• take off the heat and melt the gelatine leaf into it.
• Whisk the fennel juice and albumina by hand
• then add to a mixer with a whisk attachment. Whisk in the machine on a low speed gradually getting faster. When it has nearly tripled in volume
• slow the machine down and add the sugar
• gelatine and water solution. Whisk on high until stiff peaks are formed when the whisk is removed.
• Pour in the Pernod
• whisk through and then pour the fennel cloud into the prepared dish. Spread the cloud flat and sprinkle with the fennel pollen
• if using. Put in the freezer for 6 hours
• or until frozen.
• For the tar-tar
• mix the chopped asparagus and season with salt and pepper. Add a little olive oil and lemon juice. Mix in the fennel
• add the tarragon and set aside.
• For the green asparagus
• in a hot pan
• add the butter and the asparagus. Fry until the asparagus is nearly cooked and then squeeze in a little lemon juice and the beef stock. Cook for a further 2 minutes.
• Spoon the green asparagus on to one side of a serving plate and spoon the tar-tar on the other side. Spoon the cloud on top of the tar-tar and garnish with the watercress. Serve immediately.