Shrimps, Panna Cotta with Parmigiano and Thyme, Strawberries Jelly

Shrimps, Panna Cotta with Parmigiano and Thyme, Strawberries Jelly

Today I give you the recipe for a delicious appetizer that I am amused to prepare.

The recipe is not complicated to implement, but it requires a little time (especially for cooling) and different preparations to obtain a dish from the contrasting tastes but that if well balanced make it extremely well.

Let’s go…

Portions : 6 people

Difficulty : Low

Time : 20-25 minutes 2 hours of rest in the refrigerator

cost : medium

Ingredients x Salted Panna Cotta

  • 200 ml of fresh liquid cream for kitchen use
  • 50 g of grated Parmigiano cheese
  • 6 g of fish glue (Jelly Sheets)
  • thyme (leaves only without the twigs
  • Salt
  • White pepper

Ingredients x the tartare of Shrimps

  • 12 Fresh Shrimps The important thing is that they are fresh and sufficiently large
  • 1 Orange
  • 1 lime
  • Extra Virgin Oil
  • Salt
  • White Pepper
  • Sauvage Strawberry

Ingredients x Strawberries Jelly

  • 250 gr. of strawberries
  • 50 gr. of icing sugar
  • 10 gr. of fish glue (Jelly sheets)
  • balsamic dressing of apples (alternatively, the juice of half a lime)

Both for the Panna Cotta as for gelatine of strawberries are necessary of silicone molds which are easily found.

Remember to place the silicone molds above a pan or a chopping board, otherwise it will be impossible to move them with the compounds inside.

Process

Strawberry Jelly :

  1. Take the fish glue and put to soak in cold water
  2. Wash strawberries and eliminated the stalk
  3. cut them into slices and place them in a small saucepan by adding the icing sugar and balsamic dressing of apples (alternatively the juice of half a lime)
  4. heated and blend it with the plunge blender until obtaining a homogeneous compound.
  5. Drain and squeeze the fish glue and put it in the compound still hot, mix well until dissolved, then pour the mixture into the silicone molds.
  6. Leave to cool a few minutes and then put in the fridge for a couple of hours.

          

Panna Cotta with Parmigiano Cheese and Thyme :

  1. Take the fish glue and put to soak in cold water
  2. pour the liquid cream in a saucepan and bring almost to the boil by controlling the temperature.
  3. Once reached the proper temperature, turn off the heat and pour inside the parmesan cheese,the thyme leaves, salt and pepper to taste
  4. Drain and squeeze the fish glue and put it in the compound still hot, mix well until dissolved, then pour the mixture into the silicone molds.
  5. Leave to cool a few minutes and then put in the fridge for a couple of hours.

       

Tartare of Shrimps :

  1. eliminated the head, the carapace and parades the intestine (if we do not succeed in hand, engrave the back and remove it using a wooden toothpick)
  2. dip them quickly under water to remove the residues, pat dry with paper towels and put them on a chopping board reducing it into pieces of approximately 1 cm.
  3. Place the shrimp in a bowl with the juice of one orange and that of 1/2 lime, Extra virgin Oil, salt and pepper to taste
  4. Before serving on the Panna cotta, drain well from the marinade.
  5. Let marinate in no more than half an hour would otherwise tend to “cook” a little, for which the passages 3 and 4 are to be done in a second time .
  6. Wash the strawberries, delete the petiole and wipe putting them by

How to serve :

remove the Panna Cotta and the strawberries jelly from the refrigerator and take care to remove the individual portions by silicone molds.

Use a flat dish and place the strawberries jelly above the Panna Cotta with Parmigiano and thyme.

Carefully put some pieces of Shrimps above Panna Cotta and decorate with Sauvage strawberries before serving.

and Good Appetite…

The musical combination of today is : Don’t you worry bout a thing – Stevie Wonder (Innervision – 1973)

See you soon

Maurizio Marchisio

Da circa vent’anni frequento quotidianamente Il mondo del Food & Beverage anche sotto forma di lavoro ed ogni volta che mangio, bevo, viaggio o cucino diventa automatico confrontare, curiosare, sperimentare, perchè è più forte di me provare ad immettere nel caos ordinato che alberga nella mia testa l’infinità di stimoli cognitivi e culturali che mi fornisce questo variegato ed incoerente mondo enogastronomico.

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