Coconut, Celery and Smoked Trout Panna Cotta

National Winning Recipe - Top 5 - 2016 MAGGI Classic Soups Recipe Challenge
  • 10 portions

Ingredients

Qty

Unit

Ingredient

Preparation

 
100gMAGGI Coconut Milk Powder Mix   
800mLcold water  
200mLchicken stock  
105gMAGGI Creme of Celery Flavoured Soup Mix  
6 gelatine leaves  
1.5 fillets of smoked trout  
  white truffle oil  
500gnatural yoghurt  
1bchchiveschopped 
14 NESTLÉ DOCELLO Dariole Moulds  

 

Method

1. Whisk the MAGGI Coconut Milk Powder Mix with the water. Add the chicken stock.

2. Use this mix to make up the MAGGI Creme of Celery Flavoured Soup Mix to form a paste and whisk back in. Bring to boil and simmer for 5 minutes. Remove from the heat.

3. Soak the gelatine leaves in cold water until they soften. Squeeze out excess water and add the gelatine, whisking until dissolved. Allow to cool.

4. Finely dice 1 smoked trout fillet. Grease 14 dariole moulds with the truffle oil.

5. When the soup has cooled to blood temperature, fold in the yoghurt. Add the remaining trout fillet diced and the chives.

6. Pour into prepared moulds and place in the fridge for 4 hours but preferably overnight.