Sep 4, 2012 Smoked Salmon Panna Cotta [sponsored] This panna cotta recipe from Chef Colby Garrelts of Bluestem, should be served as an "amuse-bouche," meaning only one or two bites. Salmon Taste Makers Recipes Leave a Comment Save Recipe Print Email SERVES 8-10INGREDIENTS5 oz. smoked salmon2 cups heavy cream, chilled2 ½ teaspoons powdered gelatin1 tablespoon sugar 3 tablespoons smoked salmon roeINSTRUCTIONS1. Pour heavy cream into a small saucepan. Sprinkle in powdered gelatin and let sit for 5 minutes.2. Over medium-high heat, dissolve gelatin in cream. Then add the salmon and sugar, turning the heat to high.3. As soon as the panna cotta base comes to a simmer, remove from heat and carefully transfer to a blender.4. Puree the base until liquefied and strain through a fine-mesh sieve. 5. Pour liquid base into small molds, about 1-inch in diameter, or onto a 13 by 9-inch pan. Chill the molds on a level shelf in the refrigerator for atleast 6 hours (preferably overnight).6. Unmold the panna cottas onto large spoons or small serving dishes. If you poured the panna cotta onto a sheet pan, punch out cylinders with a 1-inch ring mold dipped in warm water.7. Top each panna cotta with a bit of the roe, serve immediately.Tip: To loosen the panna cottas from their molds or pan, heat the bottom of each mold or pan briefly in a shallow dish of hot water. Save Recipe Print Email More from Saveur.com Pasta and Potato Salads Scandinavian Recipes 20 Spring Pastas Authentic Irish Recipes Our Best Grilled Fish Recipes Related Links Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?