Pana cotta with smoked salmon
smoked salmon © Scotland Casino
120 g of smoked salmon from Scotland Casino
30 cl liquid cream
2 leaves of gelatine
1 lemon untreated
Soak gelatin leaves in a bowl of water for 5 minutes.
Finely grate the lemon zest.
Cut smoked salmon Scotland Casino into small pieces.
Heat the cream in a saucepan over low heat.
Off the heat, add the drained gelatin, pieces of smoked salmon Scotland and the lemon zest.
Stir to melt the gelatine and mix preparation using a hand blender.
Season with salt and pepper, then pour into the glasses.
Let cool completely, then store at cool for 1 hour before serving.
Tip: Ensure not too much salt preparation because the smoked salmon is already.