John Myers
White and Green Asparagus Panna Cotta with Fried Prawns
The perfect white and green asparagus panna cotta with fried prawns recipe with a picture and simple step-by-step instructions.
- 200 g Asparagus white
- 200 g Asparagus green
- 4 Pc. Gelatin sheets
- 400 ml Cream
- Salt
- Cayenne pepper
- Sugar
- 1 Pc. Lime
- Shrimp
- 0,5 Bd Dill
- 2 tbsp Olive oil
- Peel white asparagus, clean green asparagus. Cut away woody ends. Cut the asparagus stalks into short pieces. Soak half of the gelatine sheets (2 pieces) in cold water for 5 minutes. Put the white asparagus pieces in a saucepan with half of the cream (200 ml) and simmer gently over medium heat for about 5 minutes. Finely puree the whole thing with a mixer, pass through a sieve and season with salt, cayenne pepper, a little sugar and a splash of lime juice. Dissolve the gelatine in the hot cream. Place the glasses at an angle on an egg carton, fill halfway with the panna cotta and refrigerate for 1 hour.
- In the meantime, soak the remaining two gelatine sheets in cold water for 5 minutes. Put the green asparagus pieces with the rest of the cream in a small saucepan and simmer gently over medium heat for about 4 minutes. Finely puree the whole thing with a mixer, pass through a sieve and season with salt, cayenne pepper, a little sugar and a splash of lime juice to taste. Dissolve the gelatine in the hot cream. Let the green asparagus panna cotta cool down. Remove glasses from the refrigerator. Stand upright and fill up with the green panna cotta. Chill the glasses for another hour.
- Marinate the prawns with chopped dill, olive oil and lime juice and season with salt and pepper. Spread over the filled glasses and serve garnished with a little dill.
- (Recipe according to Johann Lafer)
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