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

ASPARAGUS AND RICOTTA PANNA COTTA Follow for more recipes INGREDIENTS:BACON AND ALMOND CRUMB¼ cup almond meal½ tablespoon butter¼ teaspoon salt50g bacon, mincedASPARAGUS AND RICOTTA PANNA COTTA2 bunches mini asparagus spears, steamed till tender1 cup ricottaZest 1 lemon½ cup milk1 and ¼ cup cream½ teaspoon salt2 and ½ titanium strength gelatine leavesINSTRUCTIONS:BACON AND ALMOND CRUMBMelt 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 COTTAIn 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. -- source link
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