Uni Panna Cotta Recipe
Uni panna cotta, ikura, hijiki, wild rice.
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Ingredients
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Panna Cotta Base
Garnishes
Method
Panna Cotta Preparation
Soften Gelatin
In a small bowl, sprinkle gelatin over 3 tablespoons of cold water and let it sit for about 5 minutes until softened.
Heat Cream and Milk
In a saucepan, combine heavy cream, whole milk, sugar, and a pinch of sea salt. Heat over medium heat until sugar is dissolved and the mixture is hot but not boiling.
Incorporate Gelatin
Remove the saucepan from heat and whisk in the softened gelatin until fully dissolved. Stir in the uni and vanilla extract until the mixture is smooth.
Set the Panna Cotta
Pour the mixture into individual serving cups or molds. Refrigerate for at least 4 hours or until fully set.
Serving Preparation
Prepare Wild Rice
Cook wild rice according to package instructions. Let it cool slightly.
Prepare Hijiki
Soak hijiki seaweed in water for 10-15 minutes, drain, and set aside.
Assemble the Dish
Once the panna cotta is set, top each with ikura, a spoonful of hijiki, and some wild rice for texture.