Sweetcorn panna cotta with crab cannelloni
- Starter
- Challenging
- 12
- 4 hours
PT4H
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.
Ingredients
Crab cannelloni
- 400g of chicken breast , boneless and skinless
- 750g of brown crab meat
- 1 lemon zest
- 1 handful of lime zest
- 50ml of double cream
- salt to season
- 50g of sausage skins
- 2 potatoes
Sweetcorn purée
- 500g of sweetcorn kernels
- 300ml of cream
- 200ml of full-fat milk
Sweetcorn panna cotta
- 500g of sweetcorn kernels
- 600ml of full-fat milk
- 200ml of cream
- 4g of agar agar
Garnish
- 50g of crab meat
- 1 handful of micro cress
- 200g of sweetcorn kernels
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
- 400g of boneless and skinless chicken breast
- 750g of brown crab meat
- 1 lemon zest
- 1 handful of lime zest
- 50ml of double cream
- salt to season
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
- 50g of sausage skins
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
- 2 potatoes
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
- 500g of sweetcorn kernels
- 300ml of cream
- salt to season
- 200ml of full-fat milk
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
- 500g of sweetcorn kernels
- 600ml of full-fat milk
- 200ml of cream
- 4g of agar agar
- salt to season
6
Deep fry the cannelloni until the potato is golden brown
- 50g of crab meat
- 1 handful of micro cress
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
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Sweetcorn panna cotta with crab cannelloni
