Crab salad on pea panna cotta
This panna cotta makes a superb starter. Dijon mustard, swede and star anise alongside crab claw meat tease the taste buds exactly the way a good starter should.
Ingredients
For the pea panna cotta
- ml Chicken stock
- g Petits pois, frozen
- g Butter
- ml Double cream
- tsp Sugar
- Gelatine leaves
For the crab salad
- g Crab claw meat
- tbsp Mayonnaise
- tsp Dijon mustard
- Salt, to taste
For the pickled swede
- g Swede
- ml White wine vinegar
- g Sugar
- Star anise
- tbsp Coriander seeds
Instructions
Pea panna cotta
Bring all the ingredients except the gelatine to the boil and cook for 5 minutes. Blitz the pea mixture in a blender and pass it through a sieve. Season to taste with salt and sugar.
Stir in the soaked gelatine leaves while the pea mixture is still hot.
Pour into serving bowls or glasses, about 50-70ml per person. Chill for at least 1 hour.
Crab salad
Mix all the ingredients together and season to taste with salt and lemon.
Pickled swede
Bring the vinegar, sugar, star anise and coriander seeds to the boil and leave to infuse for 10 minutes.
Cut the swede into slices about 2cm thick. Stamp out discs from them. Slice the discs thinly on a mandolin. Leave the swede to pickle in the liquid for at least 30 minutes.
Spoon the crab salad onto the panna cotta and garnish with the pickled swede.
For the pea panna cotta
For the crab salad
For the pickled swede
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