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.