Asparagus panna cotta
Elegant and surprising, the asparagus panna cotta combines smoothness and freshness in perfect harmony. A refined recipe that will awaken your taste buds with its subtle vegetal touch.
Ingredients
- 12 green asparagus
- 30cl half-thick cream (or liquid cream)
- 20cl milk
- 40g freshly grated parmesan
- 2 gelatin sheets
- Olive oil
- Salt, pepper
Preparation
1. Cut off the asparagus tips. Peel the stalks: simply remove the petioles (small purple leaves) using a knife. Then cut the stalks in half lengthwise and cut them into small pieces.
2. Heat a drizzle of olive oil in a sauté pan and cook the asparagus stalks covered for about 10 minutes. Add the tips 3 minutes before the end of cooking.
3. Place the gelatin in a bowl of cold water to soften (5-10 minutes).
4. In a saucepan, pour the cream and milk, then bring to a boil.
5. Remove from heat, add the gelatin and mix well until dissolved.
6. Then add the grated parmesan and asparagus (reserve the tips for presentation). Blend using an immersion blender and strain the mixture through a sieve (to avoid an unpleasant sensation when tasting due to the stringy texture of the asparagus).
7. Divide the mixture into verrines, let cool slightly and refrigerate for at least 2 hours.
8. Before serving, decorate with the asparagus tips.
Recipe by @amandinecooking
