Hemp Panna Cotta - Chef Recipe by Leonid Pantani
Cooking with hemp has a lot of benefits as it’s rich in essential fatty acids and great plant protei...
"This dish is inspired from Northern Italy, where the delicious taleggio cheese comes from. The combination of Jerusalem artichokes and truffle is a heavenly match and topping this off with taleggio cheese takes it to another level of gastronomy experience. This dish is such a beautiful Winter warmer." – Head Chef Peter Twitchett.
600g potato, mashed
50g parmigiano, grated
Pinch of nutmeg
200g plain flour
500g Jerusalem artichokes
250g chicken stock
20g truffle oil
300g Jerusalem artichokes, washed, chopped and roasted
150g taleggio cheese
60g parmigiana cheese, grated
Fresh truffle (optional)
Mix together the mashed potato, egg, cheese, nutmeg and salt. Fold in the flour to form a dough.
Cut and roll the dough into long cylinders, using flour to dust as you go. Cut the cylinders into small gnocchi.
Blanch gnocchi in salted, boiling water until they float. Remove to ice water. Drain and set aside.
Peel the artichokes and cut into 2cm pieces. Put into a saucepan with butter and stock. Bring to a simmer and cook until soft. Puree.
Gently fold together gnocchi, sauce, truffle oil and roasted artichokes.
Put into a cast iron pan or casserole tray. Top with slices of taleggio and grated parmigiano.
Pre-heat oven to 200 C and bake for 20 minutes until golden brown.
Top with freshly shaved truffle.
Recipe provided by Geronimo Aperitivo Bar and Restaurant