Spiced pea and asparagus pannacotta with lemon dill shrimp

Some combinations push the boundaries of tradition and redefine the art of cooking. Introducing the Spiced Pea and Asparagus Pannacotta with Creamy Mashed Potatoes and Lemon Dill Shrimp – a symphony of colors, textures, and flavors that celebrates the freshness of spring.a brave take on the classic pannacotta, where texture reigns as king and flavor elegantly takes its place as queen.

The velvety smoothness of the pannacotta contrasts beautifully with the creamy richness of the mashed potatoes, creating a harmonious balance that tantalizes the palate. Each bite is a delightful dance of silkiness and creaminess, elevating the dining experience to new heights.

The spiced pea and asparagus pannacotta provide a subtle yet distinct earthy flavor, enhanced by a hint of warmth from aromatic spices. Meanwhile, the creamy mashed potatoes serve as a neutral canvas, allowing the flavors of the toppings to shine through. And finally, the pièce de résistance – the lemon dill shrimp, with its zesty citrus notes and fresh herbaceousness, adds a burst of brightness that ties the entire dish together.

A visually appealing and delicious dish almost feels like eating your entree out of a dessert bowl.

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4-5

For the Spiced Pea and Asparagus Pannacotta:

• Fresh or frozen peas 1 cup 
• Chopped asparagus ½ cup
• Butter 1 tbsp
• Garlic cloves (minced) 3-4
• Onion 1  (chopped)
• Ground cumin 1tsp
• Vegetable stock 1/2 cup
• Salt and pepper to taste
• Unflavored gelatin (7g) 1 packet
• Cooking cream 4 tbsp

For the Creamy Mashed Potatoes:

• Large potatoes (peeled and diced) 3
• Salt and pepper to taste
• Mayonnaise 1Tbsp
• Butter ¼ cup
• Cream ¼ cup

For the Lemon Dill Shrimp:

• 1 pound large shrimp, peeled and deveined
• Zest and juice of 1 lemon
• 2 tablespoons chopped fresh dill
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Spiced Pea and Asparagus Pannacotta:

1. In a saucepan, heat a tablespoon of olive oil and butter over medium heat. Add the minced garlic, and onion and cook until fragrant.
2. Add the peas and chopped asparagus to the saucepan. Cook until they are tender, about 5-7 minutes.
3. Stir in the ground cumin, salt, and pepper. Cook for an additional 2 minutes.
4. In a small bowl, sprinkle the gelatin over cold water and let it soften for a few minutes.
5. In another saucepan, heat the heavy cream and milk until warm but not boiling.
6. Add the softened gelatin to the warm cream mixture and stir until completely dissolved.
7. Remove the cream mixture from the heat and let it cool slightly.
8. Transfer the pea and asparagus mixture to a blender or food processor. Blend until smooth. Gradually add the cream mixture to the blender and continue to blend until well combined.
9. Divide the mixture evenly among serving glasses or bowls. Refrigerate for at least 4 hours, or until set.

For the Creamy Mashed Potatoes:

1. Place the diced potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are fork-tender about 15-20 minutes. Drain the potatoes and return them to the pot.
2. Add the butter, mayonnaise, and cream to the pot.
3. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste. Keep warm until ready to serve.

For the Lemon Dill Shrimp:

1. In a bowl, combine the shrimp, lemon zest, chopped dill, minced garlic, salt, and pepper. Toss until the shrimp are evenly coated.
2. Heat olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook until they are pink and opaque, about 2-3 minutes per side. Turn off the heat and squeeze some lemon juice.