Inspired by Laborie Rosé’s captivating character, Chef Mynhardt proceeded to develop a recipe to match. “I created an Asian smoked salmon and wasabi panna cotta with a pistachio crust and fresh green asparagus to match the Rosé’s fresh and invigorating flavours. The salmon-pink hues in the dish also play beautifully with the pretty pink colour of the wine, creating a sensory feast that is truly invigorating.”
Serves: 6 – 8
Prep time: 25 min
Set time: 3 hours or overnight
- 4 gelatine leaves
- 250 ml of thick cream
- Handful of chopped coriander and basil leaves
- 250 ml crème fraîche
- 50 ml of pink pickled ginger
- 15 ml of soya sauce
- Juice and rind of 1 lemon
- 500 g of smoked salmon or smoked salmon offcuts
- 500 g of blanched fresh asparagus
- Fresh rose petals
- Soak the gelatine leaves in water for about 5 minutes.
- Heat the cream gently on medium heat to warm, stirring continuously. Remove from heat – squeeze out the water from the gelatine and melt into the warm cream mixture.
- Using a stick blender or a food processor blend the warm cream mixture with fresh herbs, crème fraîche, ginger, soy sauce, lemon juice & rind and the smoked salmon until smooth.
- Divide into 6 – 8 panna cotta moulds, chill overnight or for three hours.
- Un-mould the panna cottas by dunking mould into hot water for 2 seconds, serve with fresh green asparagus, lime-flavoured olive oil, fresh rose petals and salmon ribbons.