fennel panna cotta

jon wellington

jon wellington

17th January 2012
jon wellington

fennel panna cotta

great little amouse or used with fish dishes


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


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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