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white asparagus panna cotta with oscietra 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
Cook Time 5 minutes
Refridgerator time 4 hours
Total Time 4 hours 35 minutes
Course Appetisers & Starters, Fish & Seafood
Cuisine International
Servings 8 serves
Calories 111 kcal

EQUIPMENT (click pictures for details)

Verrines
Verrines
Hand blender
Hand blender
Mesh sieve
Mesh sieve
Digital scale
Digital scale

Ingredients
 
 

Instructions
 

Prepare the panna cotta

  • Cut the tips off the asparagus and keep them aside then slice the stems.
    cut the tips of the asparagus
  • Cook the asparagus stems in the milk for 5 minutes.
    boil the asparagus with milk
  • Add the soft gelatine sheets and blend the mixture until a smooth texture.
    add gelatine to the panna cotta mix
  • 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.
    white asparagus panna cotta with oscietra caviar
  • 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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