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#### **Panna Cotta**
Panna cotta is a classic Italian dessert made by simmering cream and sugar, then setting it with gelatin. The result is a smooth, delicate custard-like dessert with a melt-in-your-mouth texture. The beauty of panna cotta lies in its simplicity, as it can easily be adapted to both sweet and savory applications.
For this recipe, we’re taking the traditional panna cotta concept and giving it a savory twist by infusing it with the flavor of lobster bisque. This will give the panna cotta a luxurious and unexpected savory profile.
#### **Shrimp with Cognac and Espelette Pepper**
Shrimp sautéed with cognac and Espelette pepper creates a flavorful, aromatic dish that serves as the perfect accompaniment to the lobster bisque panna cotta. Cognac, a French brandy, adds warmth and depth, while the Espelette pepper, a mildly spicy pepper from the Basque region, brings a subtle heat and a fruity, smoky flavor that enhances the richness of the shrimp.
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### **2. Lobster Bisque Panna Cotta Recipe**
This Lobster Bisque Panna Cotta will be the star of the dish, offering a rich, creamy texture with a delicate seafood flavor. The panna cotta should have the perfect balance of savory flavor and creamy consistency.
#### **Ingredients for Lobster Bisque Panna Cotta**
– **1 ½ cups lobster stock** (or homemade lobster bisque, see the instructions below for making the stock)
– **1 tablespoon olive oil**
– **1 small shallot**, finely chopped
– **1 garlic clove**, minced
– **½ cup dry white wine** (such as Chardonnay)
– **2 tablespoons tomato paste**
– **1 ½ cups heavy cream**
– **1 tablespoon butter**
– **1 ½ teaspoons gelatin powder**
– **Salt and freshly ground black pepper**, to taste
– **Fresh chives or parsley**, for garnish (optional)
#### **Instructions for Lobster Bisque Panna Cotta**
1. **Prepare the Lobster Stock (or Bisque)**
If you don’t have lobster stock on hand, start by preparing it. Heat the olive oil in a large pot over medium heat. Add the shallots and garlic, cooking until softened and fragrant, about 3-4 minutes. Stir in the tomato paste and cook for another minute. Add the lobster shells (or lobster tails), and pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
Add water to cover the lobster shells and bring it to a boil. Once boiling, reduce the heat and simmer for about 45 minutes. Strain the liquid through a fine mesh sieve, discarding the solids, and set the lobster stock aside.
2. **Bloom the Gelatin**
In a small bowl, sprinkle the gelatin over ¼ cup of cold water. Let it sit for 5-10 minutes until the gelatin softens and blooms.
3. **Prepare the Panna Cotta Base**
In a medium saucepan, heat the lobster stock over medium heat. Once warmed, whisk in the heavy cream and bring the mixture to a simmer. Stir occasionally to combine.
4. **Incorporate Gelatin**
Once the mixture is simmering, remove the pan from the heat. Add the bloomed gelatin to the mixture, stirring until completely dissolved. Season with salt and pepper to taste.
5. **Chill the Panna Cotta**
Pour the lobster bisque mixture into small serving glasses or ramekins, and allow it to cool to room temperature. Once cooled, transfer the panna cotta to the refrigerator and let it chill for at least 4 hours, or until set.
6. **Serve**
Before serving, garnish the panna cotta with fresh herbs like chives or parsley. This will add a touch of color and freshness to the dish.
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### **3. Shrimp with Cognac and Espelette Pepper Recipe**
Shrimp with Cognac and Espelette Pepper is a flavorful, decadent dish that pairs beautifully with the lobster bisque panna cotta. The shrimp is delicately sautéed in cognac and seasoned with the mildly spicy and smoky Espelette pepper, creating a stunning contrast of flavors.
#### **Ingredients for Shrimp with Cognac and Espelette Pepper**
– **12 large shrimp**, peeled and deveined
– **2 tablespoons olive oil**
– **2 tablespoons butter**
– **2 tablespoons cognac**
– **1 teaspoon Espelette pepper**
– **Salt and pepper**, to taste
– **1 tablespoon fresh parsley**, chopped (for garnish)
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