Sieni-Panna Cotta
recipe

A delicious savory twist on the classic dessert, featuring quality mushrooms for a refined flavor. Perfectly pairs with cured salmon or roe.
Preparation Time: 30 minutes + 4 hours chilling
Serving Size: 4 servings

Ingredients:

- 200 g fresh mushrooms (e.g., chanterelles or button mushrooms)
- 200 ml heavy cream
- 100 ml milk
- 2 gelatin sheets
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley (for garnish)

Instructions:

1. Soak the gelatin sheets in cold water for about 5 minutes.
2. Rinse the mushrooms and chop them into small pieces.
3. Sauté the mushrooms in a pan over medium heat until they are soft and the moisture has evaporated. Season with salt and black pepper.
4. Heat the cream and milk in a saucepan, but do not let it boil.
5. Squeeze out excess water from the gelatin sheets and mix them into the warm cream and milk mixture until fully dissolved.
6. Add the sautéed mushrooms to the cream mixture and stir well.
7. Pour the mixture into serving cups and refrigerate for at least 4 hours to set.
8. Serve garnished with fresh parsley and optionally with cured salmon or roe.
Nutritional Information per Serving (approx.):
- Energy: 220 kcal
- Protein: 5 g
- Fat: 18 g
- Carbohydrates: 5 g
- Fiber: 1 g

Reviews: 4.44 (2985 reviews) ★★★★★ share