Fennel Panna Cotta with Cockles, Orange Emulsion, and Caviar

Name: Fennel Panna Cotta with Cockles, Orange Emulsion, and Caviar
Yield: Serves 6
Cuisine: French
Ingredients: 2 sheets silver gelatin, soaked in ice water until softened; ½ cup (125 ml) heavy cream; 1 pound (455 g) cockles; 2 sheets silver gelatin, soaked in ice water until softened; 1 ounce (25 g) shallot (1 medium), cut into ⅛-inch (3 mm) slices; 1 tablespoon extra-virgin olive oil; ½ cup (125 ml) dry white wine; 1 sprig thyme; 4½ ounces (125 g) fennel, very thinly sliced; 1 tablespoon butter; ⅓ cup (75 ml) cold water; 1 pinch fennel seeds; Salt and freshly ground white pepper; Salt and freshly ground white pepper; Celery leaves, fennel fronds, or chervil leaves; Celery leaves, fennel fronds, or chervil leaves; Celery leaves, fennel fronds, or chervil leaves; 2 ounces (60 g) Osetra caviar; 1 tablespoon lemon juice; 4 teaspoons grapeseed oil; 3 tablespoons (45 ml) reduced cockle juice (from above); ¾ cup (180 ml) fresh orange juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

When I was young I didn’t like the anise flavor of fennel, but over time it grew on me and I began to admire its subtle taste. This dish, which is from my days at the Modern, puts this flavor on show in a panna cotta with cockles, caviar, and an orange emulsion made from reduced orange juice, seasoned with some of the cockles’ cooking liquid. The orange, fennel, and brininess of the caviar and cockles make for a lovely pairing.

Ingredients

Europe
France
Alsace
Starter
Mediterranean

Ingredients

Method