• Inspired by Laborie Rosé’s captivating character, Chef Mynhardt proceeded to develop a recipe to match. “I created an Asian smoked salmon and wasabi panna cotta with a pistachio crust and fresh green asparagus to match the Rosé’s fresh and invigorating flavours. The salmon-pink hues in the dish also play beautifully with the pretty pink colour of the wine, creating a sensory feast that is truly invigorating.”

    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 out the 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, crème fraîche, 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 green asparagus, lime-flavoured olive oil, fresh rose petals and salmon ribbons.