Savoury Panna Cotta
Author: 
Recipe type: Appetizer, Entree
Cook time: 
Total time: 
Serves: 3
 
Ingredients
Savoury Panna Cotta
  • ½ Cup Goat Cheese
  • ½ Cup Milk
  • ⅔ Cup Yogurt (I used 2%)
  • 1 ¼ tsp Gelatin Powder, unflavoured
  • 2 tsp Whole cumin seeds
  • 1 tsp Honey
  • Pinch Salt, to taste
  • 2 tbsp Oil
  • 1 Tsp Litehouse Lime Cumin Dressing
Shrimp
  • 15 Shrimp, peeled and deveined and butterflied
  • 2 tbsp Litehouse Lime Cumin Dressing
Garnishes
  • 1 whole Avocado, mashed
  • 2 tsp Roasted Cumin Powder
  • 2 tsp Lime Juice
  • 1 Tortilla, sliced into thin strips
  • 1 Red Chili, sliced finely (optional)
  • Oil
  • Salt, to taste
  • Mache lettuce (optional)
  • Litehouse Lime Cumin Dressing
Instructions
  1. Mix the oil and salad dressing together. Brush three ramekins or three large muffin tin slots with the mixture. Set aside.
  2. Heat milk over medium heat and when simmering. sprinkle the gelatin over the milk. Let the gelatin soften for a couple minutes then place the milk back on low heat and stir to melt the gelatin.
  3. Take the milk off the heat and add the yogurt and goats cheese. When the goat cheese and yogurt are melted in, stir in the honey, cumin seeds and salt to taste.
  4. Pour into the moulds about ¾ of the way and set in the fridge for at least 2 hours or overnight.
  5. Pre heat the oven to 350F. Gently toss the tortilla strips in oil and bake for 10 minutes until crisp.
  6. While the panna cottas are setting, marinate the shrimp in the salad dressing for 20 minutes. Grill the shrimp on high heat until pink and cooked through. Set aside.
  7. Mix the avocado, salt, lime juice and cumin powder together. Keep covered and in the fridge.
  8. When the panna cotta is set, run a sharp knife around the edges to loosen from the moulds. Gently tip over to release.
  9. Smear the mashed avocado on the side of the bowl or plate. Place the panna cotta in the middle of the bowl. Place shrimp around the panna cotta. Top with tortilla strips and sliced chilies. Add maché and top the panna cotta with a tablespoon of the dressing.
Notes
• The panna cotta can be made a day or two in advance. Keep in the fridge covered with cling film
• Use smaller muffin tins or any mould really to change the shape or size of the panna cotta. Just make sure it’s greased so it comes out easily!
• The shrimp shouldn’t marinate more than 20 minutes or the shrimp will start to cook from the acidity in the dressing.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/savoury-panna-cotta-with-lime-cumin-shrimp/