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.
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.
White Asparagus Panna Cotta with Oscietra Caviar
- 8 pcs cooked white asparagus
- 300 ml milk
- 200 ml cream
- 4 pcs pcs soaked gelatine sheets 12 gr
- Oscietra caviar
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.
- It is very important to soak the gelatine sheets in iced water for a minimum of 20 minutes before using it.