Ingredients

600g fennel
20g unsalted butter
470ml double cream, divided
13g powdered gelatine
3g salt

Method

Dice the fennel and simmer until tender
Drain off the water and add the butter to the fennel while it's still hot.
Transfer the cooked and buttered fennel to a blender
Bloom gelatine in half the cream (4-5 minutes)
Pour the remaining cream over the fennel in the blender, add the salt; blitz, strain, and set the mixture aside.
Bring the cream and gelatin mix to a gentle boil.
Remove the pot from heat after one minute.
Mix together the hot gelatin mixture and the strained fennel cream.
Pour the fennel cream into small containers (glass shot, martini glass, etc
Cover the containers and chill to set

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