While writing this post me and my Freddy is waiting for our plane back to Sweden after three weeks of traveling. It has been amazing weeks in Torrevieja and Barcelona (Spain), Cinque Terre and Milan (Italy). I’m also very excited to come back to my kitchen, how I’ve missed it! Later on I will post more about our food experience in the different cities. We have been eaten us through the whole trip!
When I have guests I want to spend as little time as possible in the kitchen and as much time with my friends. Therefore I love recipes that you can prepare in advance. This Asparagus Pannacotta may be the easiest first course that you, as a hostess, can make. Prepare it the day before and just add the toppings before serving the next day.
In this recipe I use gelatin sheets which is an animal protein from pigs. Use can also use powdered gelatin or agar agar, which is a vegetable alternative.
Photo: Fredrik Övgård