Bluestem's Smoked Salmon Panna Cotta
This sophisticated recipe creates a savory smoked salmon panna cotta, offering a delicate balance of rich creaminess and smoky salmon flavor. Elegantly garnished with salmon roe, it makes a luxurious appetizer or amuse-bouche, ideal for impressing guests.
Equipment
- 1 Small Saucepan
- 1 Whisk
- 1 Measuring Spoons and Cups
- 10 Ramekins or Molds Appropriate for individual servings
- 1 Small Bowl For blooming gelatin
Ingredients
Main
- 2 cups heavy cream chilled
- 2 1/2 teaspoons powdered gelatin
- 5 ounces smoked salmon
- 1 tablespoon sugar
- 3 tablespoons smoked salmon roe
Instructions
- In a small bowl, sprinkle the powdered gelatin over 2-3 tablespoons of cold water or a small portion of the chilled heavy cream. Let it sit for 5-10 minutes to bloom and soften.
- Meanwhile, finely chop the smoked salmon. In a medium saucepan, combine the remaining heavy cream and sugar. Heat gently over medium-low heat, stirring occasionally, until the sugar is dissolved and the cream is warm but not boiling.
- Remove about 1/4 cup of the warm cream mixture and blend it with the finely chopped smoked salmon until smooth. For a very fine texture, you may press this mixture through a fine-mesh sieve back into the saucepan.
- Add the bloomed gelatin to the warm cream mixture in the saucepan, stirring continuously with a whisk until the gelatin is completely dissolved and no granules remain.
- Carefully pour the panna cotta mixture into individual ramekins or molds, distributing it evenly among the 10 servings.
- Transfer the ramekins to the refrigerator and chill for at least 4 hours, or preferably overnight, until the panna cotta is fully set and firm to the touch.
- To serve, gently loosen the edges of each panna cotta with a small knife, then carefully invert each mold onto a serving plate.
- Garnish each panna cotta generously with smoked salmon roe just before serving.
Notes
1. Ensure gelatin is properly bloomed in a small amount of cold liquid (like a tablespoon of the cream or cold water) before gently warming it to dissolve completely. Avoid direct boiling of the cream once gelatin is added, as it can compromise its setting power. 2. For an even flavor distribution and smooth texture, finely mince or purée the smoked salmon with a portion of the heavy cream before straining it into the main batch. This allows the smoky essence to infuse thoroughly without large chunks. 3. Achieving a perfectly set panna cotta requires adequate chilling time; at least 4 hours, or preferably overnight, will ensure it holds its shape beautifully. 4. A touch of acidity, such as a squeeze of lemon juice or a hint of fresh dill, can brighten the rich salmon and cream profile upon serving.