seen by Stéphanie de Turckheim
Coriander-infused panna cotta hearts with parmesan crisp
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Entrée - Saint valentin - Facile
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Coriander-infused panna cotta hearts with parmesan crisp
Crispy dreams
Melt into ecstasy over these little hearts of virginal whiteness. But don't hold back politely: go back for more of the crispy topping.
Ingredients :
I piece of parmesan (not aged)
15 cl cream
8 cl of fresh milk
I sachet gelatin
salt
pepper
1 sprig of coriander
2 tsps olive oil
2 tsps pine nuts
Preheat the oven to 180o
Step 1. Grate the parmesan onto a wax sheet and pile into 2 round discs of 4 cm. Bake for 3 minutes and allow to cool for 2 minutes before unsticking the discs.
Step 2. Allow the discs to set by leaving them to cool on a glass.
Step 3. Whip the cream and the milk with a pinch of pepper.
Step 4. Gently bring this mixture to a boil and add the gelatin. Let it cook for 2 minutes before turning into heart-shaped wax moulds.
Step 5. Wash the coriander and cut off the stems. Put the leaves into a blender with the olive oil, pine nuts and salt & pepper.
Step 6. Blend and taste for seasoning. Place the cream hearts onto the coriander coulis and top with the parmesan crisp.
