Sweetcorn panna cotta with crab cannelloni

An ingenious sweetcorn panna cotta lends a sweetness to this crab cannelloni dish from Alan Murchison. Sausage skins are cleverly used to hold the cannelloni in this crab recipe, resulting in an exquisite experience of flavour.

First published in 2015
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Ingredients

Metric

Imperial

Crab cannelloni

Sweetcorn purée

Sweetcorn panna cotta

Garnish

Equipment

  • Piping bag 1-2cm nozzle
  • Deep fat fryer
  • Blender
  • Fine chinoise
  • Vegetable string peeler

Method

1
For the crab cannelloni, cut the chicken into large cubes and blend with the salt until smooth. Add in the brown crab, lemon and lime zest and double cream. Blend in a food processor until thoroughly combined
2
Place the crab mix into a piping bag and pipe into sausage skins. Seal the skins into approximately 5cm segments. Cook in a water bath at 80˚C for 10 minutes. Remove from the water bath and refresh in ice water
3
Make a small incision into the sausage skins and peel off from the cooked crab sausages. Using a spiral string cutter, use enough potato to wrap around all the sausages. Set aside for deep frying
4
For the sweetcorn purée, add all the ingredients into a saucepan and bring to a simmer. When the corn is tender put aside 100g for garnish and blend the remainder until smooth. Season to taste and pass through a fine chinoise
5
For the panna cotta, place the sweetcorn, milk and cream into a saucepan and bring to a simmer. Cook until the corn is tender, remove from the heat and blend until smooth. While still hot, add the agar agar and dissolve. Pass through a fine chinoise, season to taste and set in a shallow tray lined with cling film in the refrigerator
6
Deep fry the cannelloni until the potato is golden brown
7
To plate, place a line of the sweetcorn down the middle of the plate. Cut the panna cotta into a rectangular shape suitable for the plate. Dot the purée around the plate and stand up the cannelloni on the purée. Sprinkle with fresh crab meat and micro cress
First published in 2015
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Alan Murchison began working in family-run hotels in Scotland at 14, but it was a stint at Inverlochy Castle in Fort William that gave him his first taste of cooking fine food.

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