Fennel panna cotta
Very good with fish dishes – and very versatile: also tastes good with fruit purees.
Ingredients
- 1 tsp mild (extra virgin) olive oil
- finely grated zest of ½ unwaxed lemon
- 150 g fennel, prepared, chopped
- 1 tsp fennel seeds
- 250 ml whipping (or double) cream
- pinch of salt
- ½ sachet powdered gelatin
Method
- In a small saucepan soak the gelatin in a little water, set aside. In another saucepan, heat oil and lemon zest over moderate heat, add fennel, fennel seeds, cream and salt. Cook for 30 minutes. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Dissolve gelatin, while stirring add to hot fennel puree. Pour mixture into small moulds or glasses, cover with clingfilm and refrigerate until set (several hours or overnight).