Maxfacts

Asparagus panna cotta

Serve with salmon mousse as a luxury treat for a special occasion.

Ingredients

Method

  1. In a small saucepan, sprinkle gelatin over a little water, set aside to soak.
  2. In sauce pan, bring cream and asparagus to the boil. Cook at moderate heat for 5 minutes, remove from heat. Blend to a smooth puree, pass through a fine-meshed sieve. Season puree with salt, a pinch of sugar and a spritz of lime juice. Dissolve gelatin, slowly add to asparagus puree while stirring. Set aside to let cool, then refrigerate for several hours or overnight.