Cucumber panna cottas with smoked salmon
Savoury cucumber and buttermilk panna cottas with a wasabi kick, served with smoked salmon, a witlof-rocket salad and toasted ciabatta.
Ingredients
| 600 ml | double cream (see note) | |
| 10 | basil leaves | |
| 5 x 5 g | titanium-strength gelatine leaves (see note) | |
| 2 | Lebanese cucumbers, coarsely grated with skin and seeds | |
| 375 ml (1 1/2 cups) | buttermilk | |
| 1/2 teaspoon | 2.5 ml | wasabi paste (see note) |
| 3 | heads witlof, leaves separated | |
| 2 cups | 480 ml | rocket leaves |
| 1 | small eschalot, finely chopped | |
| 60 ml (1/4 cup) | lemon juice | |
| 60 ml (1/4 cup) | extra virgin olive oil, plus extra, to grease | |
| 300 g | sliced smoked salmon | |
| — | Toasted ciabatta, to serve | |
| — | Lemon wedges, to serve |
Instructions
Step 1 Place cream and basil in a pan over medium heat. Bring almost to the boil.
Step 2 Meanwhile, soften gelatine leaves in cold water for 3 minutes, then squeeze out excess water.
Step 3 Remove cream mixture from heat and stir in gelatine mixture until dissolved. Process with cucumbers, buttermilk and wasabi in a food processor until smooth.
Step 4 Transfer cucumber mixture to a jug, season with salt and pepper, then divide among 12 x 125ml (1/2-cup) greased dariole moulds. Refrigerate for at least 3 hours or overnight until set.
Step 5 To make salad, place witlof, rocket and eschalot in a bowl. Drizzle with lemon juice and oil, season and toss to combine.
Step 6 Dip moulds briefly in hot water, then turn out cucumber panna cottas onto plates. Serve with the salad, smoked salmon, ciabatta and lemon wedges.
Note: uses titanium-strength gelatine leaves and double cream.