Panna cotta with Langoustines - Nest in Normandy Dieppe

Panna Cotta with Langoustines

Ingredients: Yields 4 servings

From the fresh produce market:
1 onion
1 bunch of fresh rosemary

From the fishmonger’s:
8 langoustines

From the cheesemarket:
15cl milk
25cl thick crème fraiche
50g ricotta or 1 petit-suisse fresh cheese

From your larder:
2 tbsp. olive oil
½ tsp. Cayenne pepper
5cl port
2 sheets of gelatin
salt, pepper

 

  • Shell the langoustines.
  • Peel and finely chop the onion.
  • Heat the olive oil in a frying pan over medium heat.  Sauté the onions for 5 minutes.  Add the langoustines’ claws and heads.  Sauté over high heat for 5 minutes.
  • Turn down the heat and add the rosemary, Cayenne pepper, port and milk.  Cover and cook for 25 minutes, stirring occasionally.
  • Soak the sheets of gelatin in a bowl of cold water.  Remove the langoustines’ claws and heads from the frying pan and pass the mixture through a fine sieve.
  • Heat the flavored milk over low heat and add the cream and the cheese.  Adjust seasoning and add the gelatin after wringing gently to remove excess water.
  • Pour the mixture into individual glasses and chill in the fridge for 3 hours.
  • Sauté the langoustines tails in a drizzle of olive oil over high heat for 2 minutes just before serving.  Decorate the glasses with the fried langoustines.