Папки: Appetizers, Seafood
Pea and crab meat panna cotta
An elegant appetizer easy to make with the right wow factor
Ingredients
15 g unsalted butter
1 french sharllot finely diced
300 g frozen peas
250 ml chicken broth
250 ml heavy cream
125 ml full cream milk
2 envelop of gelatin
cooked swimmer crab meat
salmon carviar
fresh dill
Instructions
Melt butter in a medium sauce pan. Add shallots, salt and pepper. Cook shallots until soft.
Add the broth and bring to a boil .
Turn off the heat and add the frozen peas.
Transfer to a blender to puree until smooth.
Transfer back into a clean sauce pan
Add heavy cream and milk. Simmer until hot.
Whisk in gelatin and continue to simmer for 3 minutes to dissolve the gelatin.
Continue to stir until mixture is slightly thickened.
Transfer to a heatproof pitcher. Cool slightly. Then pour into glasses. Refrigerate overnight.
Garnish with crabmeat , salmon caviar and fresh dill
Recipe by Beatrice Wytkin, And A Salad And A Veg
An elegant appetizer easy to make with the right wow factor
Ingredients
15 g unsalted butter
1 french sharllot finely diced
300 g frozen peas
250 ml chicken broth
250 ml heavy cream
125 ml full cream milk
2 envelop of gelatin
cooked swimmer crab meat
salmon carviar
fresh dill
Instructions
Melt butter in a medium sauce pan. Add shallots, salt and pepper. Cook shallots until soft.
Add the broth and bring to a boil .
Turn off the heat and add the frozen peas.
Transfer to a blender to puree until smooth.
Transfer back into a clean sauce pan
Add heavy cream and milk. Simmer until hot.
Whisk in gelatin and continue to simmer for 3 minutes to dissolve the gelatin.
Continue to stir until mixture is slightly thickened.
Transfer to a heatproof pitcher. Cool slightly. Then pour into glasses. Refrigerate overnight.
Garnish with crabmeat , salmon caviar and fresh dill
Recipe by Beatrice Wytkin, And A Salad And A Veg