These savory panna cottas with sweet pea, king crab and lemon dill cream, are the perfect starter to up your game this spring. So delicious and easy to put together! They only look fancy. But trust me they are so easy to make!
1 tbsp (15g) butter
2/3 cup (100g) shallots, diced
salt and pepper to taste
2 cups (300g) frozen peas
1 cup (240ml) chicken broth
1 cup (240 ml) heavy cream
½ cup (120ml) whole milk
1 envelop of gelatin
1 cooked King Crab leg
¼ cup (60ml) sour cream
1 tsp (5ml) fresh lemon zest
1 tsp (5ml) fresh dill, plus more for garnishing
freshly cracked pepper to taste
Melt butter in a medium sauce pan. Add shallots, salt and pepper. Cook shallots until soft and fragrant.
Add peas and broth. Simmer until peas are just cooked through. Transfer to a blender to puree until liquefied and smooth.
Pour purred pea mixture back into cleaned out pot. Add heavy cream and milk. Simmer until hot. Whisk in gelatin and continue to simmer for 5 minutes to dissolve the gelatin. Continue to stir for 5 minutes more until mixture is slightly thickened.
Transfer to a 4 cup (950ml) Pyrex pitcher. Cool slightly. Then pour into coupe glasses or ramekins. Refrigerate overnight.
Just before serving combine the sour cream, lemon zest, dill, and pepper. Set aside.
Crack crab leg and extract the meat. Pull apart into chunks.
Top each ramekin with a mound of fresh crab, a dollop of lemon cream, and garnish with fresh dill.
Do not overcook the peas or you’ll loose the fresh pea flavor. Just simmer long enough to soften about 5-6 minutes.
Both the panna cottas and the lemon dill cream can be made the day before
It’s best to use chicken broth for a richer panna cotta. Vegetable broth could effect the color due to the carrots in vegetable broth.
- Category: Appetizer
- Method: Cook
- Cuisine: American
Keywords: Savory Panna Cotta, Savory Panna Cotta with Sweet Pea, King Crab Recipes