Asparagus Panna Cotta

Preparation info
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By Sat Bains

Published 2012

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For the Asparagus Panna Cotta

  • 200 g asparagus
  • 250 ml cooking liquid from the asparagus


Blanch the asparagus in plenty of salted boiling water. Refresh in ice-cold water and place in a blender, reserving the poaching liquid.

Soak the gelatine leaves in cold water for 4 minutes. Bring 250ml of the poaching liquid to the boil and add the gelatine. Pour into a blender and purée until smooth. Season with a little salt and purée again. Pass through a chinoise into a clean bowl