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Alaskan King Crab Panna Cotta with Northern Divine Caviar


By Frank Pabst

Serves 4


1/2 tsp canola oil

1/2 cup white wine

1/4 cup Noilly Prat

1 Tbsp champagne vinegar

3 shallots, minced

Zest of 1 lemon

1 cup whipping cream

Pinch of cayenne pepper

1/16 oz agar-agar

7 oz cooked king crab meat, diced

1 Tbsp chopped chervil

4 Tbsp beurre blanc

1 oz Northern Divine Caviar

1/2 lemon

1 Tbsp minced chives

4 3-inch pieces cooked king crab meat, for garnish.

Chervil sprigs to taste, for garnish

Lightly brush four 3-inch ramekins with canola oil.

In a small saucepan, combine wine, Noilly Prat, vinegar, shallots and lemon zest and heat on medium heat until liquid has reduced by three-quarters, about 10 minutes. Add cream and cayenne, bring to a simmer and strain through a fine-mesh sieve into a clean saucepan. Season to taste with salt and pepper, add agar agar and cook for 2 minutes, stirring constantly. Pour the mixture over the crab meat, add chopped chervil and stir carefully. Spoon the panna cotta mixture into the ramekins and refrigerate.

In a small bowl, combine beurre blanc with caviar. Add a squeeze of lemon juice and chives.

To serve

Before serving, preheat the oven to 300˚f. Place the ramekins of panna cotta in a large roasting pan. Fill the roasting pan with water so that it reaches halfway up the sides of the ramekins, then place this pan in the oven for five minutes or until the panna cottas are warmed through. Remove from the oven.

To unmould the panna cottas, place a warm plate over each ramekin and carefully invert the plate and the ramekin together. Spoon a quarter of the caviar beurre blanc around each serving. Garnish with a piece of king crab meat and chervil sprigs.

Suggested wine: Try a weightier white wine, such as a richer chardonnay from the Russian River Valley.



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