White Asparagus Panna Cotta with Oscietra Caviar

🧂 Ingredients

• 8 pcs cooked white asparagus
• 300 ml milk
• 200 ml cream
• 4 pcs pcs soaked gelatine sheets

  12 gr
• Oscietra caviar

Instructions

• 1 Cut the tips off the asparagus and keep them aside then slice the stems.
• 2 Cook the asparagus stems in the milk for 5 minutes.
• 3 Add the soft gelatine sheets and blend the mixture until a smooth texture.
• 4 Stir the cold cream into the milk/asparagus mix, season to taste with salt and
  ground white pepper and pass through a sieve.
• 5 Transfer the panna cotta into the individual containers and refrigerate for at
  least 4 hours.
• 6 Place a small white asparagus tip on the panna cotta.
• 7 Place a teaspoon of Oscietra caviar on top.
• 8 Garnish with spring onion.

Nutrition Info