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To make the panna cotta

  • Semi skimmed milk 200 ml
  • MEADOWLAND Double 1L 100 ml
  • COLMAN'S Horseradish Sauce 250ml 50 ml
  • Gelatine 5 g

For the pickled beetroot

  • Beetroot (raw) 50 g
  • White wine vinegar 50 ml
  • Caster sugar 20 g

For the garnish

  • Lemon 50 g
  • Rocket 50 g
  • 50g pea shoots
  • Olive oil 20 ml
  • MEADOWLAND Double 1L 50 ml
  • COLMAN'S Horseradish Sauce 250ml 10 ml
  1. To make the panna cotta

    • Soak the gelatine in cold water for 10 min.
    • Heat the milk and cream to 50°C then add the gelatine and COLMAN'S Horseradish then leave to cool until it thickens slightly.
    • Pass through a chinois and pour into a shallow tray.
    • Chill until set.
  2. For the pickled beetroot

    • Peel and thinly slice the beetroot then boil the vinegar and sugar together until dissolved then remove from the heat and add the sliced beetroot.
    • Allow to cool completely.
  3. For the garnish

    • Lightly whisk the MEADOWLAND Double and COLMAN'S Horseradish together, segment the lemon and dice then mix the rocket and pea shoots together.
    • Cut the radish in half.
  4. To plate

    • Lay the smoked salmon down the middle of the plate, quenelle the panna cotta on top the lay over the pickled beetroot.
    • Scatter over the rocket and pea shots the garnish with the diced lemon, olive oil and horseradish cream.
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To make the panna cotta

  • Semi skimmed milk 200 ml
  • COLMAN'S Horseradish Sauce 250ml 60 ml
  • Gelatine 5 g

For the pickled beetroot

  • Beetroot (raw) 50 g
  • White wine vinegar 50 ml
  • Caster sugar 20 g

For the garnish

  • Lemon 50 g
  • Rocket 50 g
  • 50g pea shoots
  • Olive oil 20 ml
  • COLMAN'S Horseradish Sauce 250ml
  1. To make the panna cotta

    • Soak the gelatine in cold water for 10 min.
    • Heat the milk and cream to 50°C then add the gelatine and COLMAN'S Horseradish then leave to cool until it thicken slightly.
    • Pass through a chinois and pour into a shallow tray.
    • Chill until set.
  2. For the pickled beetroot

    • Peel and thinly slice the beetroot then boil the vinegar and sugar together until dissolved then remove from the heat and add the sliced beetroot.
    • Allow to cool completely.
  3. For the garnish

    • Lightly whisk the cream and horseradish together, segment the lemon and dice then mix the rocket and pea shoots together.
    • Cut the radish in half.
  4. To plate

    • Lay the smoked salmon down the middle of the plate, quenelle the panna cotta on top the lay over the pickled beetroot.
    • Scatter over the rocket and pea shots the garnish with the diced lemon, olive oil and horseradish cream.