Waldorf Salad/1893-2012: Celery Panna Cotta

Preparation info
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By Sat Bains

Published 2012

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For the Celery Panna Cotta

  • 2.5 leaves of gelatine
  • 250 ml milk
  • 250


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.