SAVOURY ENTERTAINING RECIPE

Savoury Miso & Mushroom Panna Cotta

Silky, gently savoury panna cotta with miso, mushroom-rich bone broth and toasted sesame.

This delicate savoury panna cotta makes an elegant starter, snack or addition to an antipasto platter. Serve it with a fig, herb and garden-leaf salad dressed with extra-virgin olive oil and balsamic vinegar, or pair it with smoked salmon and greens, prosciutto and melon, roast tomatoes, quince paste or crisp crackers.

Makes 4 x 125 ml portions or 8 small tasting portions  |  Preparation 20 minutes  |  Chilling 4 hours

Ingredients

·       Neutral-flavoured oil, for greasing

·       3 teaspoons powdered gelatine

·       3 tablespoons cold water

·       250 ml pure cream

·       250 ml full-cream milk

·       3 teaspoons Broth & Co Energy Performance Beef Bone Broth Powder

·       1 teaspoon white or mellow miso paste

·       20 g white sesame seeds, toasted

·       10 g black sesame seeds, toasted

·       1/8 teaspoon freshly ground black pepper

·       Fine sea salt, only if needed

Method

·       Lightly oil four 125 ml panna cotta moulds or eight 60 ml tasting moulds.

·       Place the cold water in a small bowl. Sprinkle the gelatine evenly over the surface and leave it to bloom for 5 minutes.

·       Place the cream and milk in a saucepan over medium-low heat. Warm until steaming and just below simmering point; do not allow the mixture to boil.

·       Remove the saucepan from the heat. Whisk in the Energy Performance Bone Broth Powder until completely dissolved.

·       Add the bloomed gelatine and whisk until no granules remain. Whisk in the miso paste until smooth.

·       Stir through the white sesame seeds, black sesame seeds and pepper. Taste before adding any salt, as both miso and bone broth contribute savoury flavour.

·       Divide the mixture evenly among the prepared moulds. Allow to cool for 15 minutes, then cover and refrigerate for at least 4 hours or overnight, until set.

·       To unmould, dip the base of each mould in warm water for 5-10 seconds. Loosen the edge gently with a thin knife, place a serving plate over the mould and invert in one confident movement.

·       Serve chilled with dressed garden leaves, fresh herbs and figs, or one of the suggested savoury accompaniments.

Kitchen note: The sesame seeds will naturally settle as the panna cotta chills, creating a decorative layer when the mould is inverted. For a more evenly suspended finish, cool the mixture over an ice bath until it begins to thicken slightly before pouring it into the moulds.

This recipe uses Energy Performance Beef Bone Broth Powder | Lion's Mane & Shiitake Mushrooms for its savoury, mushroom-forward flavour.

Explore the collection of nourishing recipes or see How to Flavour Bone Broth: Herbs, Spices & Gut-Friendly Ingredients for more flavour combinations.