Ingredients for the panna cotta
- 2.5dl cream
- 1½ sheets gelatine
- 16 black olives, pitted, lightly chopped
- salt
- white pepper from the mill
Preparing the panna cotta
Heat the cream in a pan on the hob, season lightly and leave to simmer for around 8–10 minutes on the lowest heat. Soak the gelatine leaves in cold water. Remove the cream from the heat and leave to cool slightly. Squeeze the water out of the gelatine, stir into the cream and sieve. Divide the olives into four timbale moulds. Pour the cooked cream into the moulds and cover with cling film. Leave to cool for 4–6 hours.
Ingredients for the pesto
- 25g Parmesan, grated
- 25g pine nuts
- 25g basil leaves
- 50g olive oil
Preparing the pesto
Mix all the ingredients into a fine mixture using a food processor, handheld blender or mortar. Leave to one side.
Ingredients for the langoustines
- 4 langoustines 9/12, 40 g, separated, guts removed, vacuum-packed
Preparing the langoustines
Place the vacuum-packed langoustines on a stainless steel tray. Slide into the pre-heated oven, shelf 1, and steam in accordance with the cooking instructions. Remove from the oven and leave to one side.
Ingredients for the garnish
- lamb’s lettuce leaves
How to serve
Put a large dollop of pesto on four plates. Invert the panna cotta over and turn out onto the pesto. Arrange the langoustines alongside. Garnish with lamb’s lettuce leaves and small dollops of pesto.
Cooking level for the langoustines
After preheating
9 minutes | Steam at 55 °C