Asparagus Panna Cotta with Herb Salmon

For the asparagus panna cotta with herbed salmon, cut the vanilla bean lengthwise and scrape out the pulp. Stir KNORR Bitte zu Tisch Asparagus Cream Soup and the vanilla pulp into 1/2 l water. Add vanilla bean, bring soup to a boil over low heat while stirring, remove from heat. Remove vanilla bean.

Soak gelatin in cold water, squeeze out and dissolve in soup. Allow soup to cool. Whip RAMA Cremefine to a froth and fold into the cold soup with the yogurt. Season to taste with salt and pepper, fill glasses or cocktail bowls 2/3 full and refrigerate for 2 hours to set.

Cut salmon into small cubes, salt, pepper, mix with chives, dill and lemon juice and let marinate. Form dumplings from the salmon mixture. Place the dumplings on the panna cotta and garnish the asparagus panna cotta with herb salmon with the remaining dill.

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