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Hearty asparagus panna cotta with asparagus jelly and prawns on a cream-colored plate, Rosé de Provence glass, Parisian bistro setting

Asparagus panna cotta savory with asparagus jelly and shrimp

A hearty asparagus panna cotta with clear asparagus jelly and caramelized prawns - this avant-garde spring recipe combines patisserie technique with asparagus cuisine. The Rosé de Provence AOC, with its elegant dryness and herbal aromas, is the perfect wine partner.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling time 3 hours
Total Time 3 hours 50 minutes
Course Appetizer, Festive dish
Cuisine French, Mediterranean
Servings 2 Servings
Calories 420 kcal

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

Nutritional values per portion

Calories: 420kcalCarbohydrates: 24gProtein: 12gFat: 30g
Keyword Asparagus jelly shrimp, Asparagus panna cotta savory, Avant-garde asparagus recipe, Creative asparagus starter, Rosé Provence Asparagus, savory panna cotta recipe
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