Seasonal Green Asparagus Panna Cotta. What a nice way to taste springtime dinners with these seasonal vegetables. These Savoury Green Asparagus Panna Cotta have to be served chilled, with a home made vinaigrette of fresh herbs from the garden…
First, here is the list of the different ingredients you will need to prepare these Green Asparagus Panna Cotta that serves 4 to 6 people
- A small bunch (250 g or 1 lb) green Asparagus
- 300 ml or 1/2 pint double cream
- 2 fine leaf gelatine or 2 teaspoons Agar Agar flakes
- 1 pinch Espelette pepper
- Salt and pepper from the mill
- 2 basil leaves, 2 mint stems and 1 sprig of dill
- 1 Tbsp olive oil
- 1 tsp balsamic vinegar
Now here are the few steps you will need to follow to make these Green Asparagus Panna Cotta.
To start, wash the asparagus. Cut the end of the stems if necessary. Detail them roughly in small sections. Then cook them in salted boiling water for about 15 minutes depending on their size. Finally, immerse them in icy water. They will stay green. Drain and set aside.
Now dip the gelatine leaves in a bowl of cold water to soften. Bring 100 ml double cream to a boil in a saucepan. Out of the heat, melt the gelatine previously well drained.
Add the green asparagus and the remaining cream to the pan. Keep some asparagus tips for decoration. Mix everything then pass through a sieve. Finally, adjust the seasoning and divide the mixture into small glasses.
Cool and refrigerate for about 2 hours to allow the mixture to solidify.
Meanwhile, rinse and drain your basil and mint leaves and the dill. Chop them, then season with olive oil, vinegar, Espelette pepper and mix well. Finally, when serving, put a tip of Asparagus on each Panna Cotta. Sprinkle gently with the vinaigrette.