Asian Smoked Salmon and Wasabi Panna Cottas with Pistachio Crust and fresh Green Asparagus

10 August 2021

The first hints of spring will soon be noticeable and what better way to welcome the awakening of a new season than with these beautiful and delicate pana cottas at your table.

Recipe by: Mynhardt Joubert

Serves: 6 – 8
Prep time: 25 min
Set time: 3 hours or overnight



1. 4 gelatine leaves
2. 250 ml of thick cream
3. Handful of chopped coriander and basil leaves
4. 250 ml crème fraîche
5. 50 ml of pink pickled ginger
6. 15 ml of soya sauce
7. Juice and rind of 1 lemon
8. 500 g of smoked salmon or smoked salmon offcuts 9. 500 g of blanched fresh asparagus
10.Fresh rose petals


  1. Soak the gelatine leaves in water for about 5 minutes
  2. Heat the cream gently on medium heat to warm stirring continuously remove from heat – squeeze outthe water from the gelatine and melt into the warm cream mixture
  3. Using a stick blender or a food processor blend the warm cream mixture with fresh herbs, crèmefraîche, ginger, soy sauce, lemon juice & rind and the smoked salmon until smooth
  4. Divide into 6 – 8 panna cotta moulds, chill overnight or for three hours
  5. Un-mould the panna cottas by dunking mould into hot water for 2 seconds, serve with fresh greenasparagus, lime flavoured olive oil, fresh rose petals and salmon ribbons