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ANISELAINE
Asparagus ricotta pudding
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Ingredients
Directions
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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.
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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.
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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.
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Grill the remaining asparagus in a greased grill pan and cut them into slanted pieces.
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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.
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Nutrition
380Calories
Sodium0% DV0g
Fat48% DV31g
Protein30% DV15g
Carbs3% DV10g
Fiber0% DV0g
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