Asparagus on compressed watermelon with goat cheese mousse

Method :-

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.