Fennel Pollen Panna Cotta - Chef Recipe by Dayron Concepcion

Ingredients

340 g heavy cream
50 g sugar
90 g strawberry water
10 g gelatin sheet
1 vanilla stick
Skin of 1 orange
1/4 tsp fennel pollen

Method

Insert the gelatine sheet in cold water for 10 minutes.

For the strawberry water, blend fresh strawberries with 10% of water.

In a saucepan combine cream, sugar, strawberry water, orange zest, fennel pollen and the vanilla stick previously opened in two. Set over medium to high heat for 15 minutes stir every 2 minutes.

Strain the liquid.

Add the gelatin sheet previously hydrated in water and mix well with a stick blender or a whisk, until the gelatin sheet is completely dissolved.

Let the preparation cold down for 10 minutes then pour into the mould or a rectangular tray 10 mm high.

When cool, cover with plastic wrap, refrigerate until set, at least 5 hours but preferably overnight.

Recipe provided by Tweed River House