Cucumber panna cottas with smoked salmon

title="Cucumber panna cottas with smoked salmon"
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(2) Rate it

• 0:30 Prep


• 0:05 Cook


• 
  12 Servings


• Advanced

This gourmet starter will impress even the toughest of critics.

Featured in
Smoked salmon recipes, Christmas menu plans

Ingredients

• 600ml double cream (see note)


• 10 basil leaves


• 5 x 5g titanium-strength gelatine leaves (see note)


• 2 Lebanese cucumbers, coarsely grated with skin and seeds


• 375ml (1 1/2 cups) buttermilk


• 1/2 teaspoon wasabi paste (see note)


• 3 heads witlof, leaves separated


• 2 cups rocket leaves


• 1 small eschalot, finely chopped


• 60ml (1/4 cup) lemon juice


• 60ml (1/4 cup) extra virgin olive oil, plus extra, to grease


• 300g sliced smoked salmon


• Toasted ciabatta, to serve


• Lemon wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Place cream and basil in a pan over medium heat. Bring almost to the boil.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, soften gelatine leaves in cold water for 3 minutes, then squeeze out excess water.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Remove cream mixture from heat and stir in gelatine mixture until dissolved. Process with cucumbers, buttermilk and wasabi in a food processor until smooth.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Transfer cucumber mixture to a jug, season with salt and pepper, then divide among 12 x 125ml (1/2-cup) greased dariole moulds. Refrigerate for at least 3 hours or overnight until set.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  To make salad, place witlof, rocket and eschalot in a bowl. Drizzle with lemon juice and oil, season and toss to combine.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Dip moulds briefly in hot water, then turn out cucumber panna cottas onto plates. Serve with the salad, smoked salmon, ciabatta and lemon wedges.
  
  
  

Nutrition

• 1443 kj

  Energy




• 32g

  Fat Total




• 17g

  Saturated Fat





• 11g

  Protein





• 440.01mg

  Sodium




• 4g

  Carbs (sugar)




• 4g

  Carbs (total)

All nutrition values are per serve

Notes

Allow at least an extra 3 hours to set.

We used Gippsland Dairy Pure Double Cream. This, and wasabi paste, are sold at supermarkets. Gelatine leaves are from delis and specialist food shops.

• Author: Sophia Young


• Image credit: Chris Chen


• Publication: MasterChef

Source: taste.com.au