Sponsored ContentSep 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.
5 oz. smoked salmon
2 cups heavy cream, chilled
2 ½ teaspoons powdered gelatin
1 tablespoon sugar
3 tablespoons smoked salmon roe
1. 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.