Fennel Panna Cotta with Smoked Salmon

| October 18, 2018 | 0 Comments

Ingredients (for 2 people)

1 fennel bulb (150g), chopped

250g heavy cream

dash Pernod

2 sheets gelantine

Salmon smoked

olive oil

 

Preparation

1.Heat the chopped fennel in olive oil

 

2.  Add a good dash Pernod and reduce it or flambé.

 

3. Then add heavy cream and cook for 20-30min. Add salt and optional chili.

 

4. Meanwhile soak 2 sheets galantine in cold water for 5-10min

 

5.  Put the fennel cream in a mixer/food processor and purée.

 

6. Then sieve it and bring it back to the pot.

 

7.  Heat it on low heat and add gelantine. Combine it. It needs 2-3 min.

 

8. Then add it to form or glass. Add clingfilm, let it cool down a bit and put in the fridge for 3h.

 

9. Put tranches of smoked salmon on top and serve as a starter. ENJOY

Category: Berlin Kitchen

About the Author ()

Leave a Reply