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Green pea panna cotta with smoked salmon

Green pea panna cotta with smoked salmon

PANNA COTTA

  • 400 g green peas (fresh, frozen)
  • 600 ml of water
  • 1 tablespoon sugar
  • 2 tsp salt
  • 100 ml milk
  • 150 ml low-fat cream
  • 1 sprig of dill
  • salt and black pepper
  • 3-4 g of gelatin (2 - 2.5 sheets)
  • 150 g smoked salmon

MUSTARD SAUCE

  • 6 tablespoons vegetable oil
  • 1 tablespoon Whole-grain mustard (sweet Scandinavian mustard)
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 2 tsp honey (to taste)
  • black pepper
  • Soak gelatin in the cold water. Blanch peas in the boiled water until tender (about 3-5 minutes).
  • Drain the peas and put in a blender, add a sprig of dill, milk and make a puree. Strain mixture through a fine sieve, season with salt and pepper.
  • Squeeze the gelatine from the water and dissolve in warm cream. Pour the cream into the puree and mix thoroughly.
  • Spoon the batter into the portion cups filling it by 2/3 and cool in refrigerator at least 3 hours.
  • Cut the salmon into small pieces. Mix all the ingredients for the sauce and beat with a fork.
  • Mix all the ingredients for the sauce and beat with a fork. Spoon prepared sauce over panna cotta, add the pieces of salmon, garnish with dill and serve.