Spice pannacotta with crayfish

Name: spice pannacotta with crayfish
Cook time: 30 min
Total time: 180 min
Yield: 4
Ingredients: 3 leaves white gelatin pouch a 20 g; 400 ml whipped cream; 1 teaspoon dried tarragon; 50 g grated mature cheese; 2 tablespoons fresh chives , finely cut; bag fresh basil (a 15 g), finely chopped; 1 tray crayfish 100 g; 1 tablespoon lemon juice; 1 tablespoon walnut oil

A tasty recipe. The starter contains the following ingredients: fish, white gelatin (bag of 20 g), whipped cream, driededragon, grated cheese, fresh chives (finely chopped), fresh basil ((a 15 g), finely chopped), crayfish (100 g), lemon juice and walnut oil.

Ingredients

Kitchen Stuff

plastic foil
4 greased soufflé shapes (content 150 ml)

Directions

Gelatine for 5 minutes in cold water. Bring half of whipped cream to the boil in a pan and simmer for 5 minutes. Stir in cheese and let it melt. Pour gelatin well and roast in warm cream while stirring. Allow mixture to cool for 20-25 minutes until it becomes lumpy. In the bowl, whipped the rest of the whipped cream. Season the herbs through a lumpy cream mixture and then fold in a stiff cream. Season with salt and pepper. Rub the cream mass in greased molds and allow to set in a refrigerator for at least 2 hours with plastic foil covered.
In bowl, mix crayfish with lemon juice and walnut oil. Add salt and pepper to taste. Unroll the bottom of the molds one at a time in hot water, place the plate on top and turn together. Pannacotta carefully slide on plate. Distribute crayfish over it. Tasty with toasted white bread.