5 sheets gelatin, soaked in cold water for 5 minutes or 1 package of powder gelatin
1 apple (Gala or Fuji) peeled and julienned
1/2 carrot and English cucumber peeled and julienned
2 cups mesclun or mixed baby greens
1 Tbsp balsamic vinegar
2 tsp lemon zest, minced
1 tsp sea salt, fleur de sell or Himalayan
1 tsp black pepper, freshly ground
2 tsp sesame oil
For Garnish
2 tsp carrot oil
2 tsp chive oil
Preparation method:
Panna Cotta: In a saucepan, combine cream, milk, sea urchin and ginger and bring to a gentle boil over medium heat. Remove from heat, remove ginger slices and season with salt. Place mixture in a blender and purée until smooth. Drain gelatin sheets and whisk into cream mixture. (If using gelatin powder, place gelatin powder in a mixing bowl and add a little of the cream mixture and whisk rigorously until gelatin dissolves, then add the rest of the liquid and whisk until well combined.) Strain mixture through a fine sieve and divide into four moulds. Refrigerate for at least 3 hours or until set. To Assemble: Un-mould each panna cotta onto a serving plate. (Dip panna cotta moulds into a hot water bath for a few seconds and invert onto plate.) In a mixing bowl, toss greens with olive oil and balsamic vinegar and divide onto each plate. In a mixing bowl, season and toss geoduck slices with lemon zest, salt, pepper and sesame oil to taste. Divide and place a portion on top of each salad. Drizzle some carrot and chive oils (if using) on the plates to garnish. Serve.
