Maxfacts

Asparagus panna cotta

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

Ingredients

• 300 g asparagus (white or green, or mixture), prepared and chopped
• ½ lime, juice
• 1 sachet powdered gelatin
• 400 ml whipping cream
• salt
• large pinch of caster sugar

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.