Ingredients

Ingredients For the buttermilk panna cotta

• 2 gelatine leaves

• 100ml/3½fl oz double cream

• salt and freshly ground black pepper

• 275ml/9½fl oz buttermilk

For the rhubarb

• 100g/3½oz caster sugar, plus extra to taste

• 100ml/3½oz water

• 300g/10½oz forced rhubarb

• splash grenadine (optional)

For the mustard aioli

• 2 free-range egg yolks

• salt and freshly ground black pepper

• 1 tbsp Dijon mustard

• 1 garlic clove, crushed

• 20ml/1fl oz white wine vinegar

• 150ml/5fl oz grapeseed oil

For the croutons

• 2 slices sourdough bread

• olive oil

• 1 sprig fresh lemon thyme

• ½ garlic clove, crushed

• salt and freshly ground black pepper

• 20g/1oz butter

For the asparagus

• 200g/7oz pine nuts

• 50ml/2oz pine oil

• salt and freshly ground black pepper

• 12 white asparagus spears, trimmed

• olive oil

• 50g/2oz orange blossom honey

To serve

• 1 tbsp chopped fresh chervil

Description

This Dish Is A Savoury Take On A Buttermilk Panna Cotta, Served With Nutty White Asparagus And A Mustard Aioli.

View Full Recipe