Asparagus Panna Cotta

Photo: flickr user foodistablog

Ingredients

2 tablespoons butter

4 sheets gelatin

Bring salted water to boil

Bloom gelatin in room temperature water

Heat half and half and butter

Blanch asparagus put straight in to blender with gelatin, hot cream and butter

Puree till smooth but not overly pureed because of the cream.

Blend until smooth

Strain thru a chinoise, and immediately pour in to 2 oz ramekins.

Prior to serving, freeze the panna cottas for a short while and cut out of molds.

Permalink Maree Smith
April 9, 2010

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

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

10 1 ounce ramekins

Thursday, December 10, 2009 - 3:52pm