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Asparagus and miso panna cotta with prawn tartare

Amuse dish with asparagus: Asparagus and miso panna cotta with prawn tartare, lime gel, barbecue asparagus foam, and parsley oil.

Ingredients

6units.itemsWhite asparagus
20gWhite miso
500mlQimiQ

12units.itemsPrawns
Pepper and salt
Peel of kaffir lime

450mlLime juice
1units.itemsKaffir lime
5gAgar
2Icing sugar
3gCitras

1Deep smoke intense flavours
200mlAsparagus juice
Pro espuma
5gLecite

Preparation

  1. Peel and cook the white asparagus with the miso sous-vide for 20 min at 100°C steam.
  2. Blend the QimiQ and warm asparagus with juice in the thermoblender until smooth.
  3. Pour into a mold and freeze.

  1. Clean the prawns and cut into tartare.
  2. Season with salt, pepper, and kaffir lime zest.

  1. Blend the remaining kaffir lime zest and juice with lime juice.
  2. Boil the juice with citras, agar, and powdered sugar and strain.
  3. Pour into a mold and chill.
  4. Blend the firm gel until smooth.

  1. Grill the asparagus.
  2. Blend asparagus juice, deep smoke, asparagus, and pro espuma into a smooth mixture.
  3. Strain and emulsify into a foam with lecite.

  1. Place the prawn tartare in a ring mold.
  2. Place the panna cotta on top.
  3. Garnish with lime gel and spoon the barbecue asparagus foam around it.