Asparagus Panna Cotta

Ingredients

8 ounces asparagus
2 tablespoons butter
4 sheets gelatin

Preparation

1
Bring salted water to boil
2
Bloom gelatin in room temperature water
3
Heat half and half and butter
4
Blanch asparagus put straight in to blender with gelatin, hot cream and butter
5
Puree till smooth but not overly pureed because of the cream.
6
Blend until smooth
7
Strain thru a chinoise, and immediately pour in to 2 oz ramekins.
8
Prior to serving, freeze the panna cottas for a short while and cut out of molds.

Tools

 



Comments

Maree Smith's picture

i havent tried this yet but it looks like a perfect summer entree !Cant wait to make it!

About

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

Yield:

10 1 ounce ramekins

Added:

December 10, 2009

Creator:

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