Asparagus Panna Cotta

Asparagus Panna Cotta

You have to try this amazing asparagus panna cotta recipe with sheep's milk cheese and olive tapenade!  It is absolutely delicious! 

This Asparagus panna cotta recipe with sheep's milk cheese and olive tapenade is the perfect pairing for summer!  In Malibu at the Sunday's farmers market there is a vendor who sells three different flavors of fresh sheep's milk cheese with jalapeño, sundried tomato, and olive.  All 3 are absolutely amazing.   This cheese is so creamy and smooth, yet subtle in flavor.  I used this wonderful ingredient to make half of the my flavor profile for my panna cotta, the other half was this season’s best asparagus.  

This was an appetizer I served at a dinner party a few weeks back.  Everyone absolutely loved it.  One of the guests ended up staying the night and he loved this dish so much he asked for it again the next day for lunch.  Here is the asparagus panna cotta recipe recipe I hope you enjoy it!

Asparagus Panna Cotta with Olive and Sheeps Cheese



Sheep's Milk Panna Cotta

  • 1 3/4 cup heavy cream
  • 4 oz ricotta (or fresh sheep's milk cheese)
  • 2 tsp gelatin powder
  • 2 tbsp water
  • 1 salt (to taste)

Asparagus Gelatin

  • 2 cups asparagus (juice)
  • 8 large basil (leaves)
  • 2 1/8 tsp gelatin powder
  • 1 salt (to taste)

Olive Tapenade

  • 2 cups kalamata (olives )
  • 3 tbsp capers
  • 1 clove garlic
  • 2 fillets anchovies
  • 2 tbsp chives (chopped)
  • 2 tbsp oregano (chopped)
  • 2 tbsp parsley (chopped)
  • 3/4 cup olive oil


  • 1 cup asparagus (tips blanched)
  • 2 whole radish (sliced and julienned)
  • 1 tsp lemon zest
  • 2 tbsp olive oil
  • 2 tbsp white balsamic
  • 1 1/2 cup mache leaves
  • 1/4 cup basil leaves
  • 1 tbsp brassica (flowers)

For the sheep's milk panna cotta

  1. Place cream and sheep's milk cheese into a pot.  Bring to a simmer then turn off the heat.  Allow the cream to cool slightly.  Then in another bowl mix water and gelatin and allow it to bloom for 3 minutes.  Then take some of the warm cream and pour it over the bowl of gelatin.  Once melted you can add all of the gelatin mixture back into the cream mixture and stir well.  Then strain the panna cotta onto a sheet pan and place into the refrigerator until set ( at least 2 hours).

For the Asparagus gelatin

  1. Cut off the very tip ends of the asparagus for the salad. Juice the rest of the stalk in a vegetable juicer.  You need 2 cups of asparagus juice.  Mix half of the asparagus juice with the gelatin.  Allow the gelatin to bloom for 5 minutes. Heat the remaining asparagus juice to a boil, and pour it over the gelatin mixture. Stir well.  Puree in a vitamix with basil leaves, season with salt, taste and adjust the seasoning.  Allow to cool for 5-10 minutes, then pour on top of the sheep's milk panna cotta.  If it is too hot it will melt the cheese panna cotta

For the olive tapenade

  1. For the olive tapenade place olives, garlic, anchovies, capers, and herbs into a food processor.  Puree adding the oil during the process.  No need to season because of the saltiness of all the ingredients.

To Finish

  1. Place blanched asparagus in a bowl mixed with radish, white balsamic, lemon zest, olive oil, mache.  Season with salt and pepper.  Take a ring a small ring mold and cut out a mold of the asparagus panna cotta and place it on the plate.  Place the asparagus salad next to it.  Garnish with basil leaves and flowers.  Place a quenelle of olive tapenade on top of the panna cotta.  Serve and enjoy!


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