Waldorf Salad/1893-2012: Celery Panna Cotta

Name: Waldorf Salad/1893-2012: Celery Panna Cotta
Ingredients: 250 ml milk; 1 head of celery; 50 g of celery cress; 2.5 leaves of gelatine; 250 ml double cream

Preparation info

Difficulty
Easy

Appears in

Too Many Chiefs Only One Indian

By Sat Bains

Published 2012

About

Ingredients

For the Celery Panna Cotta

2.5 leaves of gelatine
250 ml milk
250

Dessert

Method

Soak the gelatine in iced cold water for 10 minutes to allow it to rehydrate. Bring the milk and cream up to 80°C. Add the chopped celery and infuse for 30 minutes. Add the softened gelatine and blend with the celery cress. Season and pass through a chinoise into an ice bath. When cool and semi-set, place into airtight containers and leave for a minimum of 4 hours to fully set.