Panna cotta with Irish moss

Ingredients

• For the panna cotta:
• 250 ml (1 cup) heavy cream (35%)
• 40 g (3 Tbsp) sugar
• 2 ml (⅓ tsp) sweet clover extract
• 250 g (½ lb) plain yogurt
• 10 g (½ oz.) Irish moss
• For the shortbread cookie:
• 150 g (⅓ lb) all-purpose flour
• 95 g (6 Tbsp) sugar
• 112 g (¼ lb) cold unsalted butter, cubed
• 4 g (¼ Tbsp) Irish moss, crushed
• For the maple-flavoured seaweed chips:
• 2 leaves of sea lettuce
• 100 ml (⅜ cup) warm maple syrup
• For the tart apple purée:
• 600 g (1.3 lb) Granny Smith apples
• For the tart apple sorbet:
• 260 ml (1 cup) water
• 90 g (6 Tbsp) sugar
• 35 g (1 oz.) glucose powder
• 15 g (½ oz.) honey
• 400 g (⅞ lb) tart apple purée
• For the lemon foam:
• 100 ml (⅜ cup) freshly-squeezed lemon juice
• 20 g (1 Tbsp) sugar
• 0,9 g (¼ tsp) Versawhip
• 0,5 g (⅛ tsp) xanthan gum

Preparation

For the panna cotta

• Rinse Irish moss well and rehydrate for 10 minutes in a cold water bath.
• Bring to a slow boil the cream, sugar, sweet clover extract and drained seaweed for 2 minutes. Let rest 5 minutes.
• Pass the cream through a conical strainer (chinois), add yogurt and mix well with a whisk.
• Ladle the mixture into silicon moulds or ceramic ramekins.
• Keep cool until ready to serve.

For the shortbread cookie

• Mix all ingredients in a food processor.
• Let dough cool for approximately 1 hour in the refrigerator.
• Pre-heat oven to 150°C (300°F).
• Using a rolling pin, roll out the dough on a sheet of parchment paper to a thickness of approximately 3 mm.
• Transfer the sheet of parchment paper with the rolled-out dough onto a sheet tray.
• Bake for 20 to 25 minutes until the dough is golden brown. Set aside in a dry place.

For the maple-flavoured seaweed chips

• Rehydrate sea lettuce leaves in maple syrup.
• Spread onto a Teflon sheet and dehydrate for 6 hours at 75°C (165°F).
• Set aside in a dry place.

For the tart apple purée

• Cut the apples in quarters and remove the core.
• Steam sous vide.
• Mix and strain.

For the tart apple sorbet

• Make a syrup with the water, sugar, glucose powder and honey.
• Keep chilled for 24 hours. Add apple purée and mix. Process in an ice cream maker. Set aside in freezer.

For the lemon foam

• Combine all ingredients in a mixer bowl or a food processor.
• Whip until a smooth mousse is obtained.
• Keep chilled.

For the plating

• Take the panna cottas out of the mould by dipping them in a bowl boiling water. Place them on a plate.
• Arrange the shortbread cookies all around the panna cottas to serve as a base for the sorbet.
• Add a few dollops of apple purée and lemon foam on either side of the dessert.
• Stand the seaweed chips in the panna cottas.
• Just before serving, add a small scoop of sorbet onto the shortbread cookies.