Lobster panna cotta (Print Version)
# Ingredients:
01 -
200 ml heavy cream.
02 -
400 ml lobster bisque.
03 -
2 gelatin sheets.
04 -
Espelette pepper.
05 -
Pinch of salt.
06 -
Pinch of black pepper.
07 -
12 peeled shrimp.
08 -
1 tablespoon olive oil.
09 -
2 tablespoons cognac.
10 -
Chives for garnish.
# Instructions:
01 -
Put the gelatin sheets in cold water and let them sit for about 5 to 10 minutes.
02 -
Warm up the heavy cream and lobster bisque in a pot. Add Espelette pepper, salt, and black pepper for taste.
03 -
Pull the pot off the heat, toss in the softened gelatin sheets, and stir until they completely dissolve.
04 -
Pour the mixture into small glasses or ramekins. Cool to room temperature, then chill in the fridge for at least 4 hours.
05 -
Heat olive oil in a pan. Cook the shrimp for about 2 to 3 minutes on each side until done.
06 -
Pour in the cognac, carefully flame it if you’re experienced (watch the flames!), then season with Espelette pepper, salt, and black pepper.
07 -
Place one or two shrimp on top of each chilled panna cotta. Add a few sprigs of chives for decoration.
# Notes:
01 -
Make sure to chill the panna cotta for at least 4 hours so it sets properly before serving.