Crab Jelly/Pea Panna Cotta

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Panna Cotta

  • 6 leaves of gelatine
  • 180 ml double cream
  • 50


To make the panna cotta

Place the gelatine leaves into a tray of cold water to soak. Heat the cream and milk in a saucepan over a medium heat, bring to the boil and remove from the heat. Lift the soaked gelatine leaves from the water, squeezing out any excess water with your hands, and stir into the hot cream to dissolve thoroughly. Place the milk and cream