Asparagus Panna Cotta
Bloom gelatin in room temperature water
Heat half and half and butter
Blend until smooth
Strain thru a chinoise, and immediately pour in to 2 oz ramekins.
This recipe is courtesy of Kelly Gaddis, Executive Chef at Savor, McCaw Hall's fine dining restaurant (Seattle).
Excellent served with ribbons of fresh asparagus lightly dressed in a vinaigrette.
Optional: garnish each panna cotta with bacon
10 1 ounce ramekins
Thursday, December 10, 2009 - 3:52pm