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David Kinch

Milk Panna Cotta with Abalone

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Preparation info
  • Serves up to

    20

    • Difficulty

      Complex

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About

The umami in abalone exuded during braising is reduced to a jelly. Mixing it into the base of yuzu panna cotta as you eat creates delicate flavor harmony.

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