Sweetcorn Panna Cotta & Crab Cannelloni Recipe - Great British Chefs

Sweetcorn Panna Cotta & Crab Cannelloni Recipe - Great British Chefs

www.greatbritishchefs.com

Crab and sweetcorn proves to be a glorious combination in this exquisite crab recipe from award-winning chef, Alan Murchison

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Ingredients

  • 400g of chicken breast, boneless and skinless
  • 750g of brown crab meat
  • 1 lemon zest
  • 1 handful of lime zest
  • 50ml of double cream
  • salt to season
  • 50g of sausage skins
  • 2 potatoes
  • 500g of sweetcorn kernels
  • 300ml of cream
  • 200ml of full-fat milk
  • 600ml of full-fat milk
  • 200ml of cream
  • 4g of agar agar
  • 50g of crab meat
  • 1 handful of micro cress
  • 200g of sweetcorn kernels

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