Wasabi and dashi pannacottas

Wasabi and dashi pannacottas

By
From
Botanical
Makes
4–6 pannacottas
Photographer
William Meppem

Ingredients

Quantity Ingredient
40ml pouring cream
1 egg yolk
1 gelatine leaf
18g wasabi powder
60ml water
1 teaspoon dashi
40ml mirin
1/4 lemon, juiced
3 spring onions, finely sliced

Method

  1. Warm cream in a small saucepan over a low heat. Remove pan from heat, add egg yolk and whisk to combine. Return to the heat and stir continuously, until the custard is thick enough to coat the back of a spoon. Pour into a bowl over ice and stir to cool.
  2. Soak gelatine leaf in cold water to soften, squeeze out excess water and set aside.
  3. Put wasabi powder in small saucepan, add a little of the water to form a smooth paste. Add remaining water, dashi, mirin and lemon juice and warm over a very gentle heat, stirring often.
  4. Add gelatine to wasabi mix and stir to dissolve. Pour wasabi mix into custard, stir to combine and set aside to cool.
  5. Lightly grease dariole moulds. Cover the bottom of the moulds with the spring onion slices and fill with the wasabi custard, to just about 1 cm below the top of each mould. Refrigerate for about 12 hours to set.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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