Clearwater Kitchen » Bocuse d’Or Recipes » Norway Lobster
|Sweet Corn Panna Cotta||1 oz ladle|
|Sautéed Norway Lobster Tail||2 or 3 tails|
|Poached Cherry Tomato||1 tomato||Peeled|
|Parmesan Crisp||1 shard||Break into shards|
|Dehydrated Cream of Corn||½ tsp|
|Fennel Pollen||light dusting|
|Thyme||3 double leaves|
|Fleur de Sel||3 flakes|
Savoury Sweet Corn Panna Cotta.
|Sweet Corn Panna Cotta||Measurement||Notes|
|Fennel Seeds||1 tbsp|
|Sweet Corn, cooked||3 ears worth||Boiled, reserve water|
|Cream 35%||1.5 L|
|Turmeric||½ tsp grated||Grated|
|Gelatin Leaves||8 leaves|
Crispy powder that tastes like concentrated cream of corn.
|Dehydrated Cream of Corn||Measurement||Notes|
|Sweet Corn Panna Cotta Pulp||1 kg||Reserved from Panna Cotta Recipe|
Cherry tomatoes poached in a fennel white wine base.
|Cherry Tomatoes||10 pieces|
|Black Peppercorns||½ tsp|
|White Wine||3/5 cup|
Grated Parmesan cheese caramelized in a pan and cooled into a crisp.
|Grated Parmesan Cheese||2 tbsp|
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