Asian Smoked Salmon and Wasabi Panna Cottas with Pistachio Crust and fresh Green Asparagus
AND LABORIE Rosé
The first hints of spring will soon be noticeable and what better way to welcome the awakening of a new season than with these beautiful and delicate pana cottas at your table.
Serves: 6 – 8
Prep time: 25 min
Set time: 3 hours or overnight
- CHEF MYNHARDT JOUBERT –
________________________________________________________________________________________________________________________________________________________________________________________
INGREDIENTS:
4 gelatine leaves
250 ml of thick cream
Handful of chopped coriander and basil leaves
250 ml crème fraîche
50 ml of pink pickled ginger
15 ml of soya sauce
Juice and rind of 1 lemon
500 g of smoked salmon or smoked salmon offcuts
500 g of blanched fresh asparagus
Fresh rose petals
METHOD:
1 – Soak the gelatine leaves in water for about 5 minutes.
2 – Heat the cream gently on medium heat to warm stirring continuously remove from heat – squeeze out the water from the gelatine and melt into the warm cream mixture.
3 – Using a stick blender or a food processor blend the warm cream mixture with fresh herbs, crème fraîche, ginger, soy sauce, lemon juice & rind and the smoked salmon until smooth.
4 – Divide into 6 – 8 panna cotta moulds, chill overnight or for three hours.
5 – Un-mould the panna cottas by dunking mould into hot water for 2 seconds, serve with fresh green asparagus, lime flavoured olive oil, fresh rose petals and salmon ribbons.
Asian Smoked Salmon and Wasabi Panna Cottas with Pistachio Crust and fresh Green Asparagus
AND LABORIE Rosé
The first hints of spring will soon be noticeable and what better way to welcome the awakening of a new season than with these beautiful and delicate pana cottas at your table.
Serves: 6 – 8
Prep time: 25 min
Set time: 3 hours or overnight
- CHEF MYNHARDT JOUBERT –
______________________________________________
INGREDIENTS:
4 gelatine leaves
250 ml of thick cream
Handful of chopped coriander and basil leaves
250 ml crème fraîche
50 ml of pink pickled ginger
15 ml of soya sauce
Juice and rind of 1 lemon
500 g of smoked salmon or smoked salmon offcuts
500 g of blanched fresh asparagus
Fresh rose petals
METHOD:
1 – Soak the gelatine leaves in water for about 5 minutes.
2 – Heat the cream gently on medium heat to warm stirring continuously remove from heat – squeeze out the water from the gelatine and melt into the warm cream mixture.
3 – Using a stick blender or a food processor blend the warm cream mixture with fresh herbs, crème fraîche, ginger, soy sauce, lemon juice & rind and the smoked salmon until smooth.
4 – Divide into 6 – 8 panna cotta moulds, chill overnight or for three hours.
5 – Un-mould the panna cottas by dunking mould into hot water for 2 seconds, serve with fresh green asparagus, lime flavoured olive oil, fresh rose petals and salmon ribbons.