When patisserie moves into the kitchen – technology meets the season
If you think wine with food on the avant-garde side, here is a recipe that elegantly dissolves the boundaries between savory cuisine and dessert craftsmanship. A savoury asparagus panna cotta is not a gimmick, but a sophisticated technique: asparagus cream, stabilized with gelatine, produces a texture of delicate creaminess that is neither soup nor mousse, but something of its own. The asparagus jelly on top – clear, cool, concentrated in taste – enhances the asparagus character instead of diluting it. The caramelized prawn on top brings an iodine-sweet seafood warmth and a roastiness that grounds the dish. The right wine pairing must hold this trinity – creaminess, cool jelly freshness and seafood depth – together. A Provençal rosé brings exactly the lightness, fruit and acidity that this unusual dish needs.
Ideal wine pairing: Rosé de Provence AOC (Provence, France)
From the limestone and slate soils of Provence, where Grenache, Cinsault and Mourvèdre blend to create one of the most elegant rosé wines in the world, comes a wine of pale salmon pink and delicate aromatics. Aromas of fresh strawberry, white peach, citrus blossom and a hint of Provençal herbs – thyme, rosemary, lavender – meet an elegant, dry freshness and a lively acidity. This acidity is the key to the savory panna cotta: it permeates the creaminess of the dish and creates the balance that such a rich texture needs. The herbal notes of the Provence rosé play with the asparagus character, while its strawberry fruit meets the prawn on a sweet, iodine-maritime level. It is light and dry on the palate – never heavier than the dish itself. A wine for a long spring evening, where the dish has as much to say as the wine.
Further wine recommendations for this dish
Albariño DO Rías Baixas (Galicia, Spain)
The Atlantic salt freshness and peach-citrus aroma of the Albariño are perfect for the prawn – it speaks the same oceanic language. Its lively acidity cuts through the panna cotta creaminess with precision, and its salty finish harmonizes with the seafood component. For all those who prefer Atlantic white to Provençal rosé in their glass when enjoying a hearty asparagus dessert.
Grüner Veltliner Federspiel DAC (Wachau, Austria)
Light-footed and herbal-spicy: the Federspiel from the Wachau directly matches the asparagus character of the panna cotta. Its moderate acidity keeps the creaminess in check, while its green spiciness communicates with the asparagus. For anyone looking for a reliable, familiar wine to accompany the most unusual dish of the asparagus season.
Vermentino di Gallura DOCG (Sardinia, Italy)
Almond, citrus blossom and the characteristic bitter almond finish of the Sardinian Vermentino meet the hearty panna cotta on an aromatically surprising level. Its Mediterranean warmth and salty freshness complement the shrimp, while its freshness keeps the creaminess of the panna cotta digestible. For all those who like to choose an equally unconventional wine for an avant-garde asparagus dish.
Muscadet Sèvre et Maine AOC sur lie (Loire, France)
The creamy yeast texture sur lie and the Atlantic salt freshness are a reliable choice for a seafood and asparagus combination. It is more restrained than the Albariño, but with the same basic maritime language. For all those who prefer a discreet rather than an expressive wine with an avant-garde dish.
Sancerre Blanc AOC (Loire, France)
The mineral precision and herbaceous Sauvignon freshness of the Sancerre infuse the creaminess of the panna cotta with elegance. Its gooseberry and grapefruit aromas enliven the asparagus jelly and give the dish an additional dimension of freshness. For all those who prefer Loire precision to Provençal warmth in a savory panna cotta dish.
You can find all other unusual asparagus recipes with matching wines on the asparagus and wine overview page.
The recipe:
Asparagus panna cotta savory with asparagus jelly and shrimp
Cooking utensils
- Hand blender or blender jug
- Fine sieve
- 2 serving rings or small ramekins (approx. 150 ml each)
- Small pot (jelly)
- Heavy pan (for the prawns)
Ingredients
- 600 g white asparagus
FOR THE PANNA COTTA:
- 3 Sheet gelatin
- 200 ml Cream
- 100 ml Asparagus stock from the cooking water
- 1 Shallot finely diced
- 1 Tbsp butter
- Salt white pepper
- Zest of half a lemon
FOR THE ASPARAGUS JELLY:
- 200 ml Asparagus stock clear, cooled
- 1,5 Sheet gelatin
- Salt white pepper
- 1 1 tsp lemon juice
FOR THE SHRIMPS:
- 6 Tiger prawns raw, peeled
- 1 Tbsp butter
- 1 Garlic clove pressed on
- Salt black pepper
- Fresh dill tips and lemon zest to garnish
Preparation
PREPARATION:
- Peel the asparagus and cut off the woody ends. Salt the cooking water well.
- Cook the asparagus in salted water for 15 minutes until soft – softer than usual, it will be pureed.
- Remove the asparagus, reserve the cooking water and pour through a fine sieve.
- Roughly chop the asparagus.
- Brush the ramekins or serving rings lightly with olive oil and place on a tray.
COOKING STEPS:
- For the panna cotta: Soak the gelatine in cold water.
- Sweat the shallot in butter until translucent.
- Add the asparagus and stock, heat briefly.
- Puree very finely with a hand blender, pass through a fine sieve.
- Add the cream, heat – do not boil.
- Squeeze out the gelatine and stir into the warm mixture until it dissolves completely.
- Season to taste with salt, pepper and lemon zest.
- Fill the ramekins (only 2/3 full) and chill for at least 2 hours.
- For the asparagus jelly: Soak the gelatine and dissolve in the warm asparagus stock.
- Season to taste with salt, pepper and lemon juice, leave to cool slightly.
- Once the panna cotta is firm, carefully pour the jelly over it.
- Chill for a further 1 hour until the jelly is firm.
- Just before serving, fry the prawns in foaming butter with garlic for 1-2 minutes on each side.
DIRECTIONS:
- Turn the panna cotta out onto chilled flat plates or serve in ramekins.
- Arrange three prawns on top and three next to the panna cotta.
- Garnish with fresh dill tips and lemon zest.
- Cover with a thread of good olive oil.
SUPPLEMENTS:
- Toasted brioche with sea salt butter
- Fresh chives, finely chopped
- Lemon wedge to serve
