Fiddlehead blanc-manger - WCAX.COM Local Vermont News, Weather and Sports-

Fiddlehead blanc-manger

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Mother's Day is this weekend. So we invited NECI Chef Jean-Louis Gerin to teach us an original dish dedicated to mom.

Fiddlehead Blanc-Manger

Savory mascarpone fiddlehead and asparagus with herb chiffonade


  • 1/2 cups heavy cream
  • 1 cup almond milk
  • 1 1/4 teaspoons plain gelatin
  • 1/4 cup mascarpone cheese
  • Pinch of salt
  • 1 lb of fiddlehead
  • 1 lb of green asparagus – tips for décor and tail for puree
  • 2 Tsp assortment fresh herb chiffonade.
  • 1 TSP of Vermont salted butter


  • Cook fiddlehead in salted water for 1 minute (blanched) – strain and cook one more time in boiling salted water until tender.
  • Peel then cook asparagus with butter, salt and a little water until tender. Reserve the tips for décor and cube the remaining tails then puree them using a food processor or vegetable mill.
  • Cook 6 garlic cloves in almond milk until soft (5 minutes) strain – keep milk for panacotta mix.
  • Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
  • Meanwhile, in a saucepan over medium heat, bring the remaining cream, the (garlic) almond milk and the mascarpone and salt just to a boil. Remove the pan from the heat.
  • Add the gelatin mixture and stir until well blended.
  • Add the asparagus puree and stir.
  • Pour through a fine strainer and add fresh herbs chiffonade.
  • Pour into a 4 Martini glasses. Divide the mixture evenly and let cool to room temperature.
  • Cover the panacotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.
  • To serve, gently sauté the fiddlehead with a dash of Vermont salted butter display atop each martini glass.
  • Bon Appétit
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