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Green asparagus and shrimps panna cotta

Author: Les Cultures de chez nous
Preparation 20
Baking 10
Portions 4
Freezing No


  • 200 ml (3/4 cup) of cooking cream
  • 100 ml (3/8 cup) of milk
  • 15 ml (1 tablespoon) of bourbon vanilla tea
  • 1 gelatin sachet
  • 200 gr (1 tens) of green asparagus
  • 100 gr (3 1/2 oz) of shelled or krill northen shrimps
  • Salt and pepper up to taste
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  • Slice asparagus into small sections of 1/2 cm (about 1/4 inch) while being careful to set aside tips of a lenght of 5 cm (about 2 inches).
  • Steam sections and tips.
  • Moist tea with a bit of cold water. Set gelatin in a bowl, add 30 ml (2 tablespoons) of cold water, mix and let puff. Heat cream, milk and tea until simmering and season. Cook for 10 minutes at low heat. Add gelatin and mix. Set in a sieve.
  • Add asparagus sections and shrimps. Pour into small glasses and refrigrate 3 hours.
  • Garnish the top with panna cotta and asparagus tips and add a bit of tea jelly.

Chef's notes