I usually don’t care about “cooking in the season” but I was really in the mood for spring produce. Maybe it’s the timeless nature of quarantine [what day/month is this?!?] or maybe it’s the fact that my fridge is packed to the gunnels after experimenting with different suppliers, but green was calling to me.
This dish did NOT come out the way I’d anticipated and hoped. I wanted to make an asparagus panna cotta, but remembered that gelatin melts at ~100˚F only AFTER I’d plopped it into a bowl that was quite clearly hotter than 100˚F.
So the panna cotta became “panna cotta.”
Asparagus panna cotta
20 g whey (leftover from homemade ricotta. If you don’t have whey use whole milk.) 1.76 g Knox brand gelatin Sprinkle the gelatin over the whey and let it bloom until it’s soft, about 10 minutes.
50 g heavy cream 50 g whey 100 g asparagus juice (1 bunch of asparagus with woody ends and tips removed yields about 300 g, about 1 cup, of juice.) 0.1 g salt Blend together. Then mix with gelatin and whey in a pot. Bring to a simmer over medium-low heat until the gelatin dissolves. Cool to room temp. Divide into two small ramekins. Cover and refrigerate at least 5 hours.
1 bunch. woody ends removed. Tips removed and reserved. –> 443 g yields 300 g (1 c) juice.