Jalapeño-Shallot Panna Cotta

SAVORY

Jun 7

Brown Butter Crab, Fish Sauce, Kombu Gel, Confit Bacon, Chives

Chef Dana Francisco of Canard | Portland, OR
Yield: 24 servings

INGREDIENTS

Panna Cotta:
3 jalapeños
1 large shallot, peeled
1 tablespoon matsutake shoyu
1 tablespoon Sherry vinegar
2 teaspoons sesame oil
750 grams heavy cream
150 grams cream cheese, softened at room temperature for 1 hour
¼ teaspoon Korean chile flakes
1 teaspoon MSG
Juice of 1 lemon
Salt
10 sheets silver gelatin, bloomed

Kombu Broth:
4 quarts mushroom stock
Ten 2-inch pieces dried kombu
2 yellow onions, chopped
8 cloves garlic, chopped
4 bay leaves
2 tablespoons nutritional yeast

Kombu Gel:
10 grams sugar
40 milliliters yuzu juice
4 grams agar agar
Juice of 1 lemon

Brown Butter Crab:
2 tablespoons butter, tempered
4 ounces crab meat
1 large shallot, brunoise
1 large jalapeño, seeded and brunoise
3 cloves garlic, minced
2 tablespoons fish sauce
1½ tablespoons calamansi juice
2 tablespoons sugar cane vinegar
Salt

To Assemble and Serve:
Chopped chives
1 teaspoon confit bacon bits
Lemon juice
Flaky finishing salt

METHOD

For the Panna Cotta:
Heat oven to 400°F. Place jalapeños and shallot on a sheet tray. Roast 3 minutes, turning vegetables over to ensure an even char on all sides. Roast an additional 2 minutes. Let cool. On a work surface, roughly chop roasted shallot. Deseed, destem, and dice jalapeños. Transfer vegetables to a Vitamix blender. Add shoyu, vinegar, and sesame oil. Blend until smooth. Set aside. In a small saucepan over medium flame, heat heavy cream. Using a small spoon, slowly add cream cheese, whisking until fully incorporated. Stir in the jalapeño purée, chile flakes, MSG, and lemon juice. Season with salt. Reduce heat to low and cook 2 minutes. Remove from heat and stir in bloomed gelatin. Pour mixture into silicone molds. Refrigerate uncovered overnight.

For the Kombu Broth:
In a stockpot over medium-high heat, combine all ingredients. Bring mixture to a boil, then reduce heat and let simmer 1 hour. Strain mixture and reserve the liquid. Let cool then transfer to an airtight container and refrigerate.

For the Kombu Gel:
In a saucepan over medium-high heat, bring 250 milliliters Kombu Broth, sugar, yuzu juice, and agar agar to a boil. Remove from heat and whisk in an additional 250 milliliters Kombu Broth and lemon juice. Transfer mixture to a half pan and refrigerate 2 hours, or overnight. Once set, transfer mixture to a Vitamix blender. Blend until smooth. Transfer to a squeeze bottle and refrigerate.

For the Brown Butter Crab:
In a large sauté pan over medium flame, melt butter. Stir in crab and cook until warmed through, about 30 to 45 seconds. Using a slotted spoon, remove crab from pan and transfer to a mixing bowl. Set aside. Continue cooking butter until it begins to brown. Add shallots and jalapeños. Cook 2 minutes, stirring occasionally. Add garlic and cook for 1 minute. Deglaze pan with fish sauce, calamansi juice, and vinegar. Cook 1 minute. Remove from heat and let cool. Transfer cooled mixture to the bowl with the crab. Mix until crab has been coated evenly. Season with salt. Set aside.

To Assemble and Serve:
Remove the Panna Cotta from mold and place in the center of a shallow serving bowl. Season Brown Butter Crab with a pinch of chives, confit bacon, and lemon juice. Mix thoroughly. Spoon Brown Butter Crab over top of the Panna Cotta. Season with finishing salt. Dot plate with Kombu Gel.

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