Filter
Reset
Sort ByRelevance
ANISELAINE
Asparagus ricotta pudding
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the asparagus if necessary and cut off the woody tops. Keep 6 asparagus separate. Cut the rest into small pieces and cook in approx. 10 minutes in plenty of water with salt. Rinse them under cold water and let them drain well.
-
Purée the cooked asparagus with the ricotta and lemon zest and season to taste with salt, pepper, nutmeg and to taste a drop of lemon juice.
-
Whisk the cooled cream with gelatin evenly and pour this mixture into the plastic cups or pudding molds. Let stiffen in the refrigerator for at least 4 hours.
-
Grill the remaining asparagus in a greased grill pan and cut them into slanted pieces.
-
Using a spatula, scoop the bacon rounds from the baking paper and place them on the ricotta molds. Turn them over once to pour each puddink on a plate. Garnish the asparagus ricotta pudding with the grilled asparagus.
Blogs that might be interesting
-
40 minAppetizerpotato, basmati rice, salmon fillet, shallot, egg, lemon, parsley, flour, oil, butter,salmon cookies with fried lemon rice
-
40 minAppetizerdried ceps, butter, onion, garlic, fresh thyme, dried thyme, mushroom, Chestnut mushroom, oyster mushroom, shiitake, dry sherry, lemon juice, chicken broth from tablet, chicken bouillon, soy sauce, Tabasco, fresh parsley,bright mushroom soup
-
40 minAppetizereggplant, plum tomato, Mozzarella, fresh thyme, dried thyme, pine nuts, olive oil, flat leaf parsley, olive oil, balsamic vinegar, tomato paste, lemon juice,eggplant packages
-
15 minAppetizerlettuce, candy cucumber, cocktail grubs, Cherry tomatoes, mandarin slices in light syrup, smoked (free-range) chicken fillet, surimiflakes, Dutch shrimps, mayonnaise with yogurt, curry powder, sriracha sauce,do-it-yourself shrimp or chicken cocktail
Nutrition
380Calories
Sodium0% DV0g
Fat48% DV31g
Protein30% DV15g
Carbs3% DV10g
Fiber0% DV0g
Loved it