Asparagus Panna Cotta

Wash asparagus, peel and cut into small pieces. Save the asparagus tips. Boil the asparagus in cream with a vanilla pod and cane sugar, puree with a hand blender and pass through a hair sieve. Then stir in gelatine, fill into glasses, insert asparagus tips in the middle and chill.For the strawberry foam, puree strawberries, mix with sugar and lemon juice and pass the mixture through a sieve. Then pour into the iSi Gourmetwhip bottle and chill.For the hippen, stir together confectioners’ sugar, flour, cinnamon and orange juice until smooth. Add melted lukewarm butter and the sesame seeds. Place baking parchment on a baking sheet and spoon the rather runny batter onto the baking sheet. Since the dough will melt during baking, it is important to leave enough space between the heaps (about 15 cm). Bake the pancakes in the preheated oven at 180 degrees for about 10 minutes until golden brown, let them cool slightly and then bend them over a rolling pin or bottle and let them harden.Spray the strawberry mousse from the iSi bottle on top, place the panna cotta on top and serve with the sesame pancakes.

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