Modern European · Starter
Panna Cotta
Barely-set spring asparagus cream with bursts of amber roe — a study in gentle bitterness and pop
- Prep
- 25 min
- Cook
- 15 min
- Serves
- 8
Ingredients
- White asparagus, peeled — 350 g
- Whole milk — 200 ml
- Double cream — 150 ml
- Gelatine leaves — 4 g (2)
- Trout roe — 50 g
- Lemon zest — 2 g
- White pepper — 0.5 g
- Fine salt — 4 g
- Chervil — 8 sprigs
- Hazelnut oil — 8 ml
Method
- Simmer chopped asparagus in milk and cream at 90°C for 12 minutes until soft.
- Blend 2 minutes, pass through a fine chinois, and season with salt, white pepper and lemon zest.
- Bloom gelatine in ice water, dissolve into the warm (60°C) cream, and weigh 55 g into each chilled glass.
- Set at 3°C for at least 3 hours until just trembling.
- Spoon 6 g trout roe onto each panna cotta.
- Finish with a drop of hazelnut oil and a chervil sprig at the pass.