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Asparagus panna cotta with speck and salted eggs

with Gran Cucina for cooking Light


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for 4 people
  • Asparagus 160 g
  • Gran Cucina for Cooking Light 320 g
  • Sugar 1 tbsp
  • Salt to taste
  • Nutmeg to taste
  • Pepper as needed
  • Isinglass sheets 3
  • Speck in thin slices 80 g
  • Yolks 4
  • Sugar to taste
  • 2 tablespoons extra virgin olive oil
  • Fresh marjoram to taste


  • 4 people
  • Difficult level
  • 30 min
  1. Peel the asparagus and cut them into slices, leaving the tips whole for decoration. Cook in salted boiling water for 6 minutes. Now separate the tips.
  2. Blend the asparagus with Gran Cucina Light, sugar, a pinch of salt, nutmeg and pepper.
  3. Pass through the sieve. Heat without boiling and dissolve the gelatine previously soaked in cold water. 
  4. Pour into serving dishes and place in the refrigerator for a couple of hours.
  5. Place the slices of speck in the microwave on parchment paper and cook at maximum power for 90-120 seconds (or in a cold non-stick pan over a very low heat for about 10-12 min), then crumble them.
  6. Spread a thin layer of fine salt and sugar (60% salt 40% sugar) seasoned with nutmeg in a bowl, place the yolk on top and cover with a further layer of salt. Leave to rest for 4 hours. 
  7. After this period of time, gently wash the yolk in cold water with the aid of a spoon so as not to break it.
  8. Serve the panna cotta decorating with the asparagus tips, the speck crumbs and the egg. Season with a drizzle of extra virgin olive oil and marjoram.