ASPARAGUS AND RICOTTA PANNA COTTA Follow for more recipes INGREDIENTS:BACON AND ALMOND CRUMB&fra

ASPARAGUS AND RICOTTA PANNA COTTA

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INGREDIENTS:

BACON AND ALMOND CRUMB

• ¼ cup almond meal
• ½ tablespoon butter
• ¼ teaspoon salt
• 50g bacon, minced

ASPARAGUS AND RICOTTA PANNA COTTA

• 2 bunches mini asparagus spears, steamed till tender
• 1 cup ricotta
• Zest 1 lemon

• ½ cup milk
• 1 and ¼ cup cream
• ½ teaspoon salt
• 2 and ½ titanium strength gelatine leaves

INSTRUCTIONS:

BACON AND ALMOND CRUMB

• Melt butter in a small frypan over low heat. Add almond meal and cook, stirring constantly for 5-6 minutes until golden and toasted. Transfer to a small bowl and add salt. Wipe pan with a paper towel and return to a low heat. Add the bacon and cook for 5-6 minutes until golden then add to the bowl with the almond and stir until well combined.
• Divide the almond and bacon mixture between 6 jelly molds (or ramekins if not planning to serve unmolded) and press it down with a spoon or small shot glass base until it evenly covers the base of the molds. Set aside.

ASPARAGUS AND RICOTTA PANNA COTTA

• In a medium sized bowl place asparagus spears (reserving a few asparagus spear tops to serve), ricotta, lemon zest and salt. Use a stick blender and blitz until completely smooth. Set aside.
• Bring cream and remaining milk to the boil over medium heat. The moment the mixture has boiled, remove from the heat.
• Once dissolved, pour the panna cotta mixture through a sieve (to make sure no gelatine remains) and into the ricotta mixture. Stir well till combined and transfer the whole mixture to a pouring jug. Carefully and evenly transfer the mixture to the molds or ramekins.
• Cover the moulds and place in the fridge for at least 6 hours (and up to 3 days). Once set unmold (or leave in ramekins) and serve with reserved asparagus tops.