- 2 cups heavy cream
- 1 cup cream cheese
- 2 t. lemon zest
- 1 ½ t. kosher salt
- 1/8 t. black pepper
- ¼ cup cold water
- ¼ oz. gelatin
Bloom the gelatin by mixing the gelatin and ¼ cup cold water together in a small bowl. Let sit for 5-10 minutes. While gelatin in blooming, combine the rest of the ingredients in a 4 quart sauce pot and bring to a simmer over medium heat. Then turn off the heat. Add the gelatin mix and stir until combined. Put the panna cotta in small bowls or glasses. Chill for 1 hour. Then top with Salmon salad and drizzle grapefruit olive oil and minced fresh chives.
- ½ cup fine dice tomato
- ¼ cup fine dice red onion
- 2 T. capers
- 1 cup fine chopped smoked salmon
- 1 t. lemon zest
- 1 T. fine chopped parsley
You can make it a day ahead of time.