March 27, 2009
We tasted this creamy little delight the other evening at the Rising Stars event and I can’t seem to get it out of my head. It was prepared by ...
Edited by: Sheri Wetherell, Aaron Krill
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Yield: 10 1 ounce ramekins
Preparation
Step 1 |
|
Step 2 |
Bloom gelatin in room temperature water |
Step 3 |
Heat half and half and butter |
Step 4 |
Blanch asparagus put straight in to blender with gelatin, hot cream and butter |
Step 5 |
Puree till smooth but not overly pureed because of the cream. |
Step 6 |
Blend until smooth |
Step 7 |
Strain thru a chinoise, and immediately pour in to 2 oz ramekins. |
Step 8 |
Prior to serving, freeze the panna cottas for a short while and cut out of molds. |
About Asparagus Panna Cotta
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
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