Asparagus Panna Cotta
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 3:52pm

Ingredients




8 ounces asparagus
2 tablespoons butter
1 cup half and half
4 sheets gelatin
Water
salt

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.

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

Comments:
Maree Smith

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