Right before Easter, I spend an amazing week in bella Italia. In Venice, to be more precise. Souvenirs being an integral part of the travel experience, I couldn’t return home without a physical reminder of the trip. What did the foodie buy? Silicone portion molds in different size and shape, of course. One of which I used for this dish.
Start with the panna cotta. Wash the spears of 500 g green asparagus, snap off the woody ends, finely chop the stems and put the tips aside (you’ll need them later for decoration). Boil the chopped stems until tender and then purée them. Season with lemon juice and fleur de sel. Add 125 ml cream and 5 bloomed gelatine leaves. Transfer to portion molds and allow to set in the fridge.
Remove the set panna cotta from the portion molds. Decorate with fried morels and tips of green asparagus seasoned with fleur de sel as well as thin stripes of lemon zest, fresh parsley and geranium petals.
I created this dish on the occasion of the Food Blog Challenge by Foodblogs Schweiz.
Mums - the food blog 
I’ve never seen morels in stores. Do you order them online or harvest your own?
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In Switzerland, dried morels are sold in grocery stores around the year. Fresh ones are harder to get hold of. They are usually available during springtime in delicatessen shops. I have never harvested morels myself, as they are quite hard to spot. Maybe a challenge for next year. Good luck in your search! 🍀
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I would never chance harvesting wild mushrooms. Even something as distinctive looking as morels. Some mushrooms are so poisonous you could eat one in a hospital emergency room and still die. And if you lived, your liver, kidneys, etc., would be worthless.
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You’re so very right. Harvesting mushrooms can be great fun, though, if you know your mushrooms 🍄
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With my luck a perfectly harmless one would have “bonded” below ground with the most deadliest variety in the world and took on its characteristics. I’d end up being fed through a tube for the rest of my life. 😡
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We wouldn’t want that to happen, would we 🙈🙊🙉
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😂😂
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