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If I had to sum up this recipe in one sentence, it would be: Game of textures and flavors. I think you will have felt it when you read the title, we will marry “melt-in-the-mouth”, the creamy and the jelly with the acid, the iodine, the sweet and the umami.
Panna cotta is usually used for desserts because it is eaten cold and gelatin would instantly turn into liquid if it were to be reheated. So I had to find a trick to keep the texture of the jelly as much as possible even after reheating it.
This is where the agar agar comes to save us. Unlike gelatin, it does not return to the liquid state, provided it is not heated for long and too much power. After several tests, the panna cotta is maintained if you limit the heating to 30-45 seconds in the microwave.
AuthorFatouCategoryHealthy, Plat principalDifficultyIntermediate
In a saucepan, pour the heavy cream, Parmesan, juice and zest of the lime.
Dilute the agar-agar in the milk, pour it into the pan and whisk.
Bring the mixture to a boil, boil for a minute.
Pour it into the plates you want to eat with.
You can reheat the panna cotta but to it gently et slowly so it doesn't liquify. Few seconds before serving are enough.
Peel and cut the carrots lengthwise.
Place them on the pan, add water halfway up the carrots, diced butter, a spoonful of honey and a pinch of salt.
Cover with baking paper to which you have previously made small holes to let the steam escape and cook until the water has evaporated.
In a frying pan, heat the oil and butter.
Once the pan is hot, sear the scallops for 1 min and turn over and cook for another minute.
Season with salt and pepper.
Ingredients
Directions
In a saucepan, pour the heavy cream, Parmesan, juice and zest of the lime.
Dilute the agar-agar in the milk, pour it into the pan and whisk.
Bring the mixture to a boil, boil for a minute.
Pour it into the plates you want to eat with.
You can reheat the panna cotta but to it gently et slowly so it doesn't liquify. Few seconds before serving are enough.
Peel and cut the carrots lengthwise.
Place them on the pan, add water halfway up the carrots, diced butter, a spoonful of honey and a pinch of salt.
Cover with baking paper to which you have previously made small holes to let the steam escape and cook until the water has evaporated.
In a frying pan, heat the oil and butter.
Once the pan is hot, sear the scallops for 1 min and turn over and cook for another minute.
Season with salt and pepper.