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Asparagus and Bellwether Farms Yogurt Panna Cotta Shrimp and Sorrel
Serve with Kendall-Jackson Sauvignon Blanc
The sharp acidity of Sauvignon Blanc cuts through the rich mouth feel of the savory sheep milk yogurt. Estate grown asparagus and sorrel highlight pleasant green aromas found in this wine.
Recipe by Chef Ryan Pollnow
Makes 10 Hors d'oeuvres
Ingredients:
10-1 ounce cups Yogurt and Asparagus Panna Cotta (Recipe Follows)
10 each Asparagus Tips
5 each Poached Shrimp
5 medium size leaves Sorrel
1 Tbls.Meyer Lemon Olive Oil (DaVero)
To taste Lemon Juice
To taste Salt
Preparation:
Pull the yogurt panna cotta from the refrigerator 5 minutes before serving. Bring a large pot of water to a boil. Blanch the asparagus tips for 5 seconds and shock in ice water. Dice the asparagus and shrimp and transfer to a bowl. Julienne the sorrel leaves and add to the asparagus and shrimp. Dress the salad with the olive oil and lemon juice. Season with salt. To serve, spoon a small amount of salad on each panna cotta and enjoy.
Bellwether Farms Sheep's Milk Yogurt and Asparagus Panna Cotta
Ingredients:
4 ounces Asparagus Stalks (tips reserved)
4 ounces Sheep's Milk Yogurt
2 sheets Gelatin
3 ounces Heavy Cream
1 tsp. Honey
To taste Lemon Juice
To taste Salt
Preparation:
Bring a large sauce pan full of water to a boil. Boil the asparagus stalks until tender (about 1 minute) and shock in ice water. Blend the asparagus and yogurt until smooth. Meanwhile soak the gelatin in cold water and heat the cream in the microwave until it simmers (about 40 seconds). Squeeze as much of the water from the gelatin as possible and add to the hot cream. Once the gelatin has dissolved, add the cream to the blender with the asparagus and yogurt. Blend briefly and season with the honey, lemon juice and salt. Pour the warm mixture into one ounce portion bowls and chill until set.
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