Thai Green Curry Panna Cotta

Create a Thai Green Curry Panna Cotta using Special Ingredients Carrageenan to serve with crispy chicken skin and sliced spring onion.

Thai Green Curry Panna Cotta

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Category

Molecular Gastronomy

Cuisine

Molecular Gastronomy

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Create a Thai Green Curry Panna Cotta using Special Ingredients Carrageenan to serve with crispy chicken skin and sliced spring onion.

Image of Thai Green Curry Panna Cotta

Ingredients

40g Thai Green Curry Paste
1 Shallot
400g Tin of Coconut Milk
Small piece of fresh Ginger
½ Stalk of Lemongrass
1.5g Special Ingredients Carrageenan Iota
0.5g Special Ingredients Carrageenan Kappa
Salt
Green Chilli (optional)

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Directions

Finely dice the shallot and sweat off in a little oil, but do not allow to colour. Add the curry paste and continue to fry.
Add the coconut milk, ginger (roughly chopped) and lemongrass (sliced). Season to taste with salt and green chilli (if required).
Bring the mix to a boil, remove from heat, cover and infuse for 30mins.
Strain the mix through a fine sieve and weigh out 200g of the strained mixture. Allow to cool.
Sieve the Iota and Kappa into the mixture and blitz with a hand-blender to incorporate.
Place in a pan on a medium heat and gently heat to about 60°C. Pour mixture into the large hemisphere mould and place in the fridge to set.
Serving suggestion: Serve with a piece of crispy chicken skin and finely-sliced spring onion.

Filed in: Carrageenan Iota, Carrageenan Kappa, Modern Gelling Agents Kit, Panna Cotta, Special Ingredients Recipes

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