Luxurious White Asparagus Panna Cotta with Oscietra Caviar

White asparagus are often used for festive dinners. 

We decided to go even further and add caviar to make it an even more luxurious dish! 

Making the white asparagus panna cotta is easy and has a similar technique as for desserts. The most important point is to soak the gelatine sheets so they will easily be absorbed into the liquid.

We are using Oscietra caviar which has an earthy vegetable flavour with a taste of crustaceans, a buttery sweet bouquet and a saline after taste. Historically the egg is smaller than Beluga, but with improved farming techniques, the egg size can sometimes be as large as its mighty cousin. 

You can find more details about the Ocietra caviar at our partners in China and the UK.

We do understand that there isn’t a budget for caviar in every family. You can obtain the same visual effect with good quality fish roe. 

Another extra effort to make this dish stand out is the coated spring onion in gold powder to finish off the dish in style! This is of course optional.

Read also our other recipes with white asparagus and caviar.

White Asparagus Panna Cotta with Oscietra Caviar

Making the white asparagus panna cotta is easy and has a similar technique as for desserts.

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Prep Time 30 minutes mins

Cook Time 5 minutes mins

Refridgerator time 4 hours hrs

Total Time 4 hours hrs 35 minutes mins

Course Appetisers & Starters, Fish & Seafood

Cuisine International

Servings 8 serves

Calories 111 kcal

EQUIPMENT (click pictures for details)

Verrines

Hand blender

Mesh sieve

Digital scale

Ingredients

 

MetricUS customary

 

1x2x3x

• 8 pcs cooked white asparagus
• 300 ml milk
• 200 ml cream
• 4 pcs pcs soaked gelatine sheets 12 gr
• Oscietra caviar

Instructions

 

Prepare the panna cotta

• Cut the tips off the asparagus and keep them aside then slice the stems.
  
• Cook the asparagus stems in the milk for 5 minutes.
  
• Add the soft gelatine sheets and blend the mixture until a smooth texture.
  
• Stir the cold cream into the milk/asparagus mix, season to taste with salt and ground white pepper and pass through a sieve.
• Transfer the panna cotta into the individual containers and refrigerate for at least 4 hours.

Finish the dish:

• Place a small white asparagus tip on the panna cotta.
• Place a teaspoon of Oscietra caviar on top.
  
• Garnish with spring onion.

Notes

• It is very important to soak the gelatine sheets in iced water for a minimum of 20 minutes before using it.

Nutrition for 1 portion

Calories: 111kcalCarbohydrates: 3gProtein: 2gFat: 10gCholesterol: 38mgSodium: 27mgFiber: 1gSugar: 2gVitamin A: 436IUVitamin C: 1mgCalcium: 59mgIron: 1mg

Keyword caviar, panna cotta, white asparagus

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