From the demo: Molecular Gastronomy Two
Recipes Courtesy of Chef Andi Phillips
1 sheet gelatin
¼ cup butter
1 medium shallot, finely minced
2 oz shiitake mushroom caps, finely minced
1 cup Gewürztraminer
1T+1t agar powder
½ t each salt & pepper
¼ t cayenne pepper
8 oz sour cream
1 cup whipping cream
5 oz blue cheese, crumbled
Bloom gelatin in a small bowl of cold water for 10 minutes. Strain gelatin out of water and squeeze out excess water. In a medium saucepan, over low heat, melt butter. Add shallots. Sauté until soft & fragrant. Add mushrooms. Sauté until the mushrooms give up their juice. Add the Gewürztraminer and agar powder. Bring to a boil. Continue to simmer until the agar is completely dissolved. Turn off heat. Add bloomed gelatin and stir until gelatin is completely dissolved. Add salt pepper, cayenne, sour cream & whipping cream. Whisk to combine well. Stir in blue cheese. Divide evenly among 24 mini muffin cups. Refrigerate until ready to serve. When ready to serve, preheat oven to 185°F. Remove each panna cotta from the muffin cups. Place on a cookie sheet, inverted. Heat about 10 minutes. Serve immediately.
Serving suggestion: Serve warm panna cottas on a bed of watercress with a crostini & crumbled bacon. Dress with a warm vinaigrette made from the bacon drippings, honey & apple cider vinegar.
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