John Myers
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Panna Cotta Made from Green and White Asparagus with Courgette and Feta Packets
The perfect panna cotta made from green and white asparagus with courgette and feta packets recipe with a picture and simple step-by-step instructions.
Panna cotta:
- 4 leaf Gelatin
- 150 g Asparagus green
- 400 ml Whipped cream
- Salt and pepper
- Sugar
- 0,5 Pc. Pressed lime
- 150 g Asparagus white
Zucchini and feta packets:
- 1 Pc. Zucchini
- 250 g Feta cheese
- Olive oil
- Salt and pepper
Panna cotta:
- For the panna cotta, soak 2 gelatine sheets in cold water for 5 minutes. Cut the green asparagus into short pieces and simmer gently for 5 minutes with half of the whipped cream in a small saucepan over medium heat. Then puree with a hand blender, rub through a sieve and season with salt, pepper, sugar and half of the lime juice.
- Squeeze out the gelatine and dissolve it in the hot asparagus puree. Fill five small glasses halfway with the green asparagus puree and then chill for several hours. Repeat the same procedure with the white asparagus, let it cool down, pour the green asparagus puree into the jars on top of the now firm green asparagus puree and chill again.
Zucchini and feta packets:
- Wash and clean the zucchini and cut into approx. 3 mm thick lengthways slices. Salt and pepper the slices and then fry them lightly in a pan with a little olive oil. Cut the feta into 5 equal pieces and add a little pepper. Then the feta pieces are each wrapped in a zucchini slice. Then fry the packets briefly in the pan.
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