Appetizer: Crab and Avocado "Ravioli"
Fish: Scallops with Parsley-Tarragon "Soup" and Morel Mushrooms
Main: Gnocchi with Truffled Wild Mushrooms
Dessert: Lemongrass-Ginger Panna Cotta
Saturday, April 10, 2010
- 3 1/3 cups heavy cream
- ¾ cup sugar
- 1 cup whole milk
- 1 T powdered gelatin
- 6" lemongrass stalk, sliced thinly; remove tough outer leaves (1-2 layers)
- 2" piece of ginger, peeled and cut into a 1/6" dice
- 2" piece of vanilla bean. Cut open lengthwise, and scrape out as many of the vanilla granules into the cream as you can.
Notes to self on setting: Occasionally, I have had issues with separation. After doing some research, it seems like a few things will help. Cooling in ice, and stirring, probably the stirring more than anything. A pastry chef recommende not bothering adding powedered gelatin to water first, that you could just add it directly, and that would dissolve it, which kind of makes sense. I al also going to try cooking the milk with the cream, b/c it seems like they may not be homogenizing sufficiently.