Asparagus Panna Cotta

For the raspberry puree, boil the berries with sugar or honey and mix. Add the soaked gelatine while still warm and fill the raspberry puree into Dariol molds.

Meanwhile, for the asparagus panna cotta, peel and chop the asparagus and cook slowly with half of the cream, the scraped vanilla pod and the sugar until soft. Mix well in a kitchen blender. Add the soaked gelatine and dissolve in it. Strain the mixture and mix with the remaining milk and the cream.

Allow the mixture to cool briefly and carefully pour onto the cooled raspberry pulp so that the pulp does not mix with the asparagus milk.

Now chill the asparagus panna cotta for about 1-1.5 hours before serving.

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