Starters and nibbles — dried morels
Morel panna cotta with prawns and squid ink chantilly
A delicate savoury set cream in which the milky panna cotta envelops fragrant morels. Seared prawns and a squid ink-tinted chantilly dress the top.
- Serves
- 4 servings
- Preparation
- 40 min
- Cooking
- 10 min
Ingredients
Method
Soak the morels in warm water for a quarter of an hour. Plunge them into boiling water for 2 minutes, then drain and set aside.
Soften the gelatine leaves in cold water for 5 minutes.
Heat the milk with 25 cl of the cream until just simmering. Add the mushrooms and leave them to flavour the liquid for 15 minutes.
Remove the morels, return the liquid to the heat, then off the heat stir in the squeezed-out gelatine. Season with salt and pepper.
Divide the mushrooms between glasses, pour the milk-cream mixture over and leave to set in the refrigerator for at least 1 hour.
Peel the prawns and make a slit down the back to remove the vein. Season with salt and pepper, then cook them for 4 to 5 minutes in a lightly oiled frying pan; drain on kitchen paper.
Whip the remaining 10 cl of cream to stiff peaks. Once it is firm, fold in 2 to 3 knife tips of ink and mix.
Pipe the blackened chantilly onto the panna cottas, scatter with lumpfish roe, place the prawns on top and finish with chives.