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.

SERVES 8-10

INGREDIENTS

5 oz. smoked salmon

2 cups heavy cream, chilled

2 ½ teaspoons powdered gelatin

1 tablespoon sugar

3 tablespoons smoked salmon roe

INSTRUCTIONS

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.