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Asparagus Panna Cotta

  1. Soak the sheets of gelatine in cold water for 10 minutes and stew the asparagus for 7 minutes.
  2. With Minipimer blender or traditional blender, reduce the asparagus in cream, taking care to remove any solid residue. Place in a saucepan the cream, sugar and asparagus cream.
  3. Heat the mixture, squeeze and add the sheets of gelatin, blending until they are completely dissolved.
  4. Bring to the boiling point, then turn off the heat and let it cool down for about 30 minutes at room-temperature.
  5. Pour the mixture into individual ramekins and put in the refrigerator for at least 5 hours.
  6. Transfer the cream into bowls and garnish with the asparagus tips.

 

Source: Piemonte Terra del Gusto

Recipe

Apple Strudel

Strudel, štrudl, štrudla and štrukli – these are the names given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German “Strudel”. That is a powerful signal of just how famous the Viennese Apfelstrudel has now become internationally. But it’s all too easily forgotten that this fine pastry once traveled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!

Ingredients

  • Ingredients for 6 persons:
  • 500 ml of cream
  • 60 grams of sugar
  • 2 sheets of gelatin
  • 150 grams of boiled asparagus

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