Panna cotta in asparagus wrap with rhubarb

Ingredients

• 100 g white asparagus (peeled)
• 40 green Thai asparagus spears
• 250 ml milk
• 1 tbsp sugar (optional)
• 40 g white chocolate (finely grated)
• 6 sheets of white gelatin
• 150 g whipping cream
• 1 pinch salt
• 1 piece lemon zest
• 4 stalks rhubarb
• 1 tsp ginger powder
• 100 ml apple juice
• 100 ml White wine
• 2 tbsp sugar (to taste)
• 4 serving molds (125-150 ml each)

Instructions

1. 1.

   Wash Thai asparagus, cut to mold height and blanch in boiling salted water for about 2–3 minutes, then remove, shock in cold water and drain well.

2. 2.

   Soak gelatin in cold water. Cut white asparagus into pieces and simmer in milk with a pinch of salt and lemon zest until tender; strain and blend with 50 ml hot milk and sugar, pass through a sieve, stir in grated white chocolate until melted. Dissolve gelatin in a small pot (do not boil) and fold into the asparagus cream. Whip cream to stiff peaks and fold in as well.

3. 3.

   Place the tops of green asparagus at mold height around the rim of each mold. Pour the asparagus cream into the molds and refrigerate for about 3 hours until set.

4. 4.

   Wash rhubarb, trim ends and cut diagonally into ~1 cm thick slices. Boil apple juice and white wine with sugar, add rhubarb, bring to a boil, add ginger powder, then remove from heat, set aside and cool.

5. 5.

   For serving, invert the molds onto plates and spoon over the cooled rhubarb topping.