Panna cotta with crab and 3 fresh flavours

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Panna cotta with crab and 3 fresh flavours

Panna cotta with crab and 3 fresh flavours





Ingredients
Number from to to
-
6
+

360 g crab

40 cl of fresh cream

1 Greek yoghurt

5 cl milk

3 sheets of gelatin of 2g

1 tablespoon basil or chopped coriander

Pepper

Salt
For the avocado purée:

1 ripe avocado

1 lemon juice

1 tablespoon chopped coriander

1 teaspoon semolina garlic

Pepper

Salt
For the tomato tartar:

2 tomatoes

1 tablespoon chopped basil

1 teaspoon semolina garlic

Pepper

Salt



Preparation 
TOTAL TIME: 23 MIN
Preparation: 20 min
Cooking time: 3 min
Step 1
Prepare 4 hours in advance.
Step 2
Soak the gelatin leaves in 1 bowl of cold water.
Step 3
Mix the crab (drained well if it is canned), yogurt, cream, basil, salt and pepper.
Step 4
Heat the milk in 1 small saucepan without boiling, melt the wrung gelatin and add to the previous mixture. Pour the mixture into 18 verrines 3/4 of the time and place them in a cool place for at least 3 hours.
Step 5
Preparation of fillings:
Step 6
Crush the avocado with a fork and sprinkle it with lemon juice and mix with garlic, coriander, salt and pepper.
Step 7
Peel, seed the tomatoes, cut them into very small cubes and mix them with the garlic, salt and pepper.
Step 8
Peel the grapefruit raw, extract the supremes, cut them into small cubes, season with ginger and 5 ground berries.
Step 9
Keep it all in a cool place.
Step 10
Before serving, garnish the top of the glasses and place them in a cool place until serving:
Step 11
- 6 (or 8) avocado purée
Step 12
- 6 (or 8) tomato tartar
Step 13
- 6 (or 8) grapefruit tartar
Step 14
Serve as an aperitif or as a starter.
I add my grain of salt

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