Asparagus and Ricotta Panna Cotta with Bacon and Almond Crumb

• Meat

  • 50 g Bacon

• Produce

  • 2 bunches Asparagus spears, mini
  • 1 Zest 1 lemon

• Baking & Spices

  • 1/4 cup Almond meal
  • 3/4 tsp Salt

• Dairy

  • 1/2 tbsp Butter
  • 1 1/4 cup Cream
  • 1/2 cup Milk
  • 1 cup Ricotta

• Other

  • 2 and 1/2 titanium strength gelatine leaves

Found on chewtown.com

Ingredients

• 1/4 cup almond meal
• 1/2 tablespoon butter
• 1/4 teaspoon salt
• 50g bacon, minced
• 2 bunches mini asparagus spears, steamed till tender
• 1 cup ricotta
• Zest 1 lemon
• 1/2 cup milk
• 1 and 1/4 cup cream
• 1/2 teaspoon salt
• 2 and 1/2 titanium strength gelatine leaves

Directions

• BACON AND ALMOND CRUMBMelt butter in a small frypan over low heat. Add almond meal and cook, stirring constantly for 5-6 minutes until golden and toasted. Transfer to a small bowl and add salt. Wipe pan with a paper towel and return to a low heat. Add the bacon and cook for 5-6 minutes until golden then add to the bowl with the almond and stir until well combined.Divide the almond and bacon mixture between 6 jelly molds (or ramekins if not planning to serve unmolded) and press it down with a spoon or small shot glass base until it evenly covers the base of the molds. Set aside.ASPARAGUS AND RICOTTA PANNA COTTAIn a medium sized bowl place asparagus spears (reserving a few asparagus spear tops to serve), ricotta, lemon zest and salt. Use a stick blender and blitz until completely smooth. Set aside.Bring cream and remaining milk to the boil over medium heat. The moment the mixture has boiled, remove from the heat.Meanwhile in a shallow bowl, cover the gelatine leaves with water to soften for 5 minutes. Once softened, remove the leaves making sure you squeeze out the excess water, then add them to the cream mixture and stir well until all the gelatine has dissolved.Once dissolved, pour the panna cotta mixture through a sieve (to make sure no gelatine remains) and into the ricotta mixture. Stir well till combined and transfer the whole mixture to a pouring jug. Carefully and evenly transfer the mixture to the molds or ramekins.Cover the moulds and place in the fridge for at least 6 hours (and up to 3 days). Once set unmold (or leave in ramekins) and serve with reserved asparagus tops.