Asparagus Lemon Panna Cotta with Spring Pea Granita and Elderflower

Ingredients

• ▸400 g fresh green asparagus, tough ends snapped off and roughly chopped
• ▸480 ml heavy cream
• ▸240 ml whole milk
• ▸80 g caster sugar
• ▸2.5 tsp unflavored gelatin powder
• ▸3 tbsp cold water, for blooming gelatin
• ▸1 large lemon, zest finely grated and juice reserved
• ▸2 tbsp fresh lemon juice
• ▸1 pinch fine sea salt
• ▸1 tsp pure vanilla extract
• ▸300 g fresh or frozen spring peas, blanched and shocked in ice water
• ▸200 ml elderflower cordial, good quality
• ▸300 ml cold water
• ▸1 tbsp caster sugar, for granita
• ▸1 tbsp fresh lemon juice, for granita
• ▸6 fresh elderflower blossoms or 12 individual florets, for garnish
• ▸6 thin lemon rounds, halved and torched lightly, for garnish
• ▸1 tbsp fresh pea shoots, for garnish
• ▸flaky sea salt, for finishing

Instructions

1. 1

   1. MAKE THE ASPARAGUS PURÉE: Bring a medium saucepan of lightly salted water to a rolling boil. Add the chopped asparagus and blanch for exactly 3 minutes — you want vivid green, not army green. Drain immediately and transfer to a blender with 60 ml of the blanching water. Blitz on high for 90 seconds until completely smooth. Pass through a fine-mesh sieve, pressing firmly with a spatula. You need 180 ml of silky purée; discard the fibrous solids. Set purée aside to cool.

2. 2

   2. BLOOM THE GELATIN: Sprinkle the gelatin powder over 3 tablespoons of cold water in a small bowl. Let it sit undisturbed for 5–7 minutes until it looks like a weird little sponge. This is correct. Do not panic.

3. 3

   3. BUILD THE PANNA COTTA BASE: Combine the heavy cream, whole milk, caster sugar, lemon zest, and a pinch of sea salt in a medium saucepan over medium-low heat. Stir gently until the sugar dissolves and the mixture just begins to steam — small bubbles around the edges, no full boil. Remove from heat immediately.

4. 4

   4. INCORPORATE GELATIN AND ASPARAGUS: Add the bloomed gelatin to the hot cream mixture and whisk vigorously until completely dissolved, about 1 minute. Let the mixture cool to 50°C / 122°F (use a thermometer — this matters). Stir in the asparagus purée, fresh lemon juice, and vanilla extract. Taste and adjust lemon if needed; it should be bright and a little grassy.

5. 5

   5. STRAIN AND POUR: Pour the mixture through a fine-mesh sieve one more time for maximum silkiness. Divide evenly among 6 individual serving glasses or lightly oiled ramekins (use a neutral oil spray). Cover each loosely with plastic wrap. Refrigerate for a minimum of 4 hours, or overnight — the longer the better for a clean set.

6. 6

   6. MAKE THE SPRING PEA GRANITA BASE: Add the blanched peas, elderflower cordial, cold water, 1 tablespoon caster sugar, and 1 tablespoon lemon juice to a blender. Blitz on high for 2 minutes until completely smooth. Taste — it should be floral, sweet, and aggressively pea-forward. Strain through a fine-mesh sieve, pressing hard. Discard solids.

7. 7

   7. FREEZE THE GRANITA: Pour the pea-elderflower liquid into a shallow metal baking dish or freezer-safe container. The shallower the dish, the better the texture. Place flat in the freezer. After 45 minutes, use a fork to scrape and agitate the forming ice crystals from the edges inward. Repeat every 30–40 minutes for 3–4 hours total until you have a fluffy, shard-like granita. Cover and keep frozen until service.

8. 8

   8. UNMOLD OR SERVE IN GLASS: If using ramekins, run a thin offset spatula around the edge, place a chilled plate on top, and invert with confidence. If using glasses, skip the drama and serve directly. Either way, work fast — panna cotta softens quickly.

9. 9

   9. PLATE AND FINISH: Spoon or scoop a generous mound of the spring pea granita directly on top of or alongside each panna cotta. Garnish with a fresh elderflower blossom, a half-round of lightly torched lemon, a few pea shoots, and the tiniest pinch of flaky sea salt. Serve immediately — granita waits for no one.

10. 10

    10. SERVE WITH CEREMONY: Bring to the table and watch your guests squint at the menu description, take a hesitant bite, and then go very quiet in the good way. Accept compliments graciously.

Variations

• ◆Ají Amarillo Twist: Add 1 teaspoon of ají amarillo paste to the asparagus purée before incorporating into the panna cotta base — it adds a fruity, gentle heat that plays beautifully against the elderflower granita and makes the Peruvian influence explicit and delicious.
• ◆Coconut Milk Vegan Version: Replace the heavy cream and milk with full-fat coconut milk (use 720 ml total) and swap the gelatin for 2 teaspoons of agar-agar powder; the coconut adds a tropical undercurrent that nods to Peru's coastal cevicherías and keeps the dessert fully plant-based.
• ◆Huacatay Granita Swap: Replace the spring peas in the granita with a huacatay (Peruvian black mint) and cucumber juice blend for an even more aggressively herbaceous, deeply Andean frozen element that will absolutely confuse and delight your guests in equal measure.