Asparagus Panna Cotta with Rhubarb Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 488 mg | (12 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 45 g |
Ingredients
- For the panna cotta
- 250 grams white Asparagus
- 250 milliliters Whipped cream
- 1 Vanilla bean
- 40 grams sugar
- 5 sheets gelatin
- For the compote
- 300 grams Rhubarb
- 2 Tbsps lemon juice
- 2 Tbsps sugar
- For the almond garnish
- 4 Tbsps sugar
- 4 Tbsps slivered almonds
Preparation steps
For the panna cotta: Slit the vanilla bean lengthwise. Peel the asparagus and cut off any woody ends. In a saucepan, bring 200 ml (approximately 7 ounces) of water to a boil. Add the asparagus, cover and simmer until tender, about 10 minutes. Then pour through a sieve back into the saucepan and add the cream, the slit vanilla bean and the sugar. Add the asparagus and simmer over low heat until very tender, 12-15 minutes.
Soften the gelatin in cold water.
Remove the asparagus from the asparagus cream and let cool. Squeeze the gelatin and dissolve in the hot cream. Let cool slightly, remove the vanilla bean and pour the asparagus cream into 4 glasses. Refrigerate until set, at least 3 hours.
For the compote: Meanwhile, rinse and peel the rhubarb, and cut into small pieces. In a small saucepan, bring the rhubarb, lemon juice, sugar and 2-3 tablespoons of water to a boil. Reduce to a simmer, cover and cook until the rhubarb is soft but still has a slight bite, 2-3 minutes. Remove from the heat and let cool.
For the almond garnish: Melt the sugar in a saucepan until lightly caramelized. Add the sliced almonds and mix. Spread on a baking sheet lined with parchment paper and cool until set.
To serve, cut the asparagus stalks diagonally into pieces. Place the rhubarb compote on the asparagus panna cotta, top with the asparagus and garnish with coarsely crushed almonds.
