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Cucumber panna cottas with smoked salmon
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Impress with this gourmet starter.
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 tsp wasabi paste (see note)
  • 3 heads witlof, leaves separated
  • 500.00 ml 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
Instructions:
  • In a saucepan over medium heat, combine the cream and basil and heat until almost boiling.
  • Soak gelatine leaves in cold water for 3 minutes until soft, then gently press to remove excess water.
  • Take the cream mixture off the heat and blend in the gelatine mixture until fully incorporated. Blend with cucumbers, buttermilk, and wasabi in a food processor until creamy.
  • Pour the cucumber mixture into a jug, season with salt and pepper, and then distribute evenly among 12 greased 125ml (1/2-cup) dariole moulds. Chill for a minimum of 3 hours or overnight until firm.
  • Combine witlof, rocket, and eschalot in a bowl. Drizzle with a refreshing burst of lemon juice and a drizzle of oil, season with salt and pepper, then toss everything together until perfectly mixed.
  • Briefly dip moulds in hot water, then gently turn out cucumber panna cottas onto plates. Serve with the salad, smoked salmon, ciabatta, and lemon wedges.

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