Wasabi Panna Cotta
Some days I think I must be mad. I’ve invited the French chef from our favourite restaurant here in Sancerre over for dinner. He doesn’t have a Michelin star – yet – but he certainly deserves one. Since I’ve been Thermomixing all day, I am actually quite calm and confident in what I have made: Wasabi Panna Cotta with prawns steamed in the Varoma, a Chinese steamed chicken – another Varoma triumph, of course – and Ginger Nut Crème Brûlée, a variation on my Crème Brûlée with Speculoos recipe. And we made various Chinese sauces involving peeling and chopping garlic, chopping ginger and herbs (dropped on the running blades – brilliant) and a few other processes I have overlooked as they come so naturally to me now. My only reserve is serving such a Western dessert with an Asian meal LOL but it’s so gorgeous and Fast and Easy, I wanted the chef to see what he can do with his own Thermomix!
Wasabi Panna Cotta
This unlikely-sounding combination is actually quite subtle and a wonderful accompaniment to your choice of seafood and/or fish. I’d love to serve these at a cocktail party, too. Just watch out for the huge hit of wasabi oil vapours up your nose when you take the lid off your Thermomix! Many thanks to The Collection by Liz McGrath for the original recipe.
Ingredients
200 g/200 ml Cream
20 g Wasabi
2 Gelatine Leaves, soaked in ice water
Pinch of sea salt
Juice of half a lime
Thermomix Method
- Weigh the cream into the TM bowl. Cook 4 minutes/90°C/Speed 1.
- Add the drained gelatine, the Wasabi, a pinch of salt and the lime juice and mix 10 seconds/speed 3.
- Pour into small verrines or shot glasses, chill, cover and refrigerate until set, 2 to 4 hours. Can also be poured into a container to set and formed into quenelles.
Serve with seared tuna, prawns or smoked salmon/tuna/trout. Would be a hit at a cocktail party, too.
Non-Thermomix Method
Bring cream to 80ºC, whisk in wasabi, gelatine, salt and lime. Set up in fridge, whisk before quenelling.
Bon appétit !
Nope, that about covers it, Mara! Have you tried this other savoury panna cotta, with Gorgonzola and walnuts? Original recipe by the delicious Nora of Journal of a French Foodie. I made it yesterday for a drinks party using Bleu d’Auvergne cheese and fresh hazelnuts from our tree. Fabulous! Thanks for sharing your thoughts and happy Thermomix cooking!
Huge fan of both savoury panna cottas and wasabi. Also a Thermomix enenthusiast… need I say more?
Thanks, Nora! Our French chef friend Didier absolutely loved it and said that our meal gave him inspiration for some new dishes in his restaurant. How good is that??
Superb idea this savoury panna cotta! Love it, love the colour and must be so delicious with these juicy prawns on the picture. Well done again, what did the French chef say?
Thanks so much for your comment, Helene! I have to admit that ThermoHubby John was a tad dubious about this idea but Madame Thermomix did her research and the result was better than anticipated. And I served it to the French chef who runs our favourite restaurant – yikes!!!
I just LOVE everything about this recipe — and the photos are such teasers! (Thanks for the warning about the wasabi vapours, easy to forget when enthusiasm gets the better of us.) I can’t wait to try it, but it may have to wait as this promises to be a busy week 🙂 So glad to see you mixing up a storm in your new home Jane. Keep these fabulous recipes coming!