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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:
  • 60ml (1/4 cup) lemon juice
  • 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) extra virgin olive oil, plus extra, to grease
  • 300g sliced smoked salmon
  • Toasted ciabatta, to serve
Instructions:
  • In a saucepan, combine cream and fresh basil over medium heat until nearly boiling.
  • Soak gelatine leaves in cold water for 3 minutes until softened, then gently squeeze out any excess water.
  • Take the cream mixture off the heat and gently stir in the gelatine mixture until fully dissolved. Puree the mixture with cucumbers, buttermilk, and wasabi in a food processor until velvety smooth.
  • Pour the cucumber mixture into a jug, season generously with salt and pepper, and distribute evenly among 12 greased 125ml (1/2-cup) dariole moulds. Chill in the refrigerator for at least 3 hours or overnight until firm.
  • Combine fresh witlof, peppery rocket, and flavorful eschalot in a bowl. Drizzle with tangy lemon juice and quality oil, sprinkle with seasonings, and toss for a vibrant and refreshing salad.
  • Briefly dip moulds in hot water, then unmold cucumber panna cottas onto plates. Serve with salad, smoked salmon, ciabatta, and lemon wedges.

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